Freezer Friendly: Curried Lentils

One of my favorite dishes from my last freezer cooking day with Donna was the curried lentils.  These were so easy to make and super cheap.

Curried Lentils

  • 1 cup lentils
  • 2 1/2 cup water
  • 2 beef bouillon cubes
  • 1 bay leaf

Bring to a boil and simmer for 20 minutes or until tender.  Meanwhile, saute together:

  • 1/4 cup margarine
  • 1 large onion, chopped
  • 1 clove garlic, minced

Once the onions are sauted add:

  • 1-2 Tablespoons curry powder

Fry the curry and onion mixture briefly and then add it to the pot of lentils.  Don’t drain the extra fluid in the lentils.  Serve over rice.

To Freeze: Follow the instructions above, but increase the ingredients to make multiple batches.  Then allow the lentils to cool before dividing into freezer bags.  Lay the bags flat in your freezer to save space.  When you are ready to eat the lentils later just thaw and reheat on the stove or in the microwave.

In general, I wouldn’t exactly call this a kid friendly meal since curry might be a spice your kids aren’t used to, but Grace…  Well, she loves it.   :-D

You can find more Faking it Well and Freezer Friendly recipes here.

So how about you?  Are you a lover of curry like Grace?

This recipe was adapted from the More with Less Cookbook.

Comments

  1. says

    Yum.. if you are looking to mix it up, replace the curry with applesauce with a dash of brown sugar, tablespoon of rice vinegar, tablespoon of soy sauce, (I also like to add some extra cloves of garlic).. and waaaaaLA! Sweet and sour lentils.

    • says

      Donna, replacing the butter with olive oil is a good idea. However…. I think this recipe is pretty darn healthy to begin with! Portion control, my friend. :)

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