Y’all, I don’t know if this actually qualifies as Lentil Masala. The texture isn’t as creamy as some of the dishes I’ve had in restaurants (could probably be remedied with some coconut milk!) and truly I didn’t even look up what goes in a real masala. BUT I used Trader Joe’s Masala sauce so that’s what I’m calling it. It smells divine.
(shout out to Matt for the inspiration 🙂 )
- Prepare 1 cup dry lentils according to package directions.
- In a very large sauce pan, sautee 3 cloves diced garlic and 1 diced yellow onion in 1 TBSP your choice of cooking oil.
- Add jar of masala sauce, 1 14oz can diced tomatoes, and as much chopped kale as desired. (I used half a bag of TJ’s pre-chopped kale.) Mix thoroughly as stir occasionally for approximately 15-20 min as lentils cook.
- Add lentils when they are almost finished cooking and mix.
- Let sit until heated through and lentils are fully cooked.
Depending on how much sauce you added and if you add any of the cooking water from lentils, this can be kind of soupy. I liked eating it that way, but if you don’t you can serve it over some rice or use naan (TJ’s frozen naan is the best!) to soak up the extra liquid.
I turned this into four meal-sized servings that I’ve been eating each night, and I’m sure would freeze well too.