Curried Lentils

I love sunset magazine! Every time I have tried a recipe in their magazine I have absolutely loved it. Especially the Indian spice inspired ones. This dish is very simple and a fast dish to make. It will be gobbled down so you may not have leftovers to look forward too. Try it you wont be disappointed!

Ingredients

3tbsp olive oil, divided 

1/2tsp curry powder

1/2tsp ground cumin

1 medium onion, chopped 

4 garlic cloves, minced

1 large carrot, shredded 

1c frozen peas

2c cooked lentils

1/2tsp kosher salt

8oz paneer or extra-firm tofu, cut into cubes

Method
Heat 1 tbsp. oil in a large frying pan over medium-high heat. Add spices and toast until fragrant, about 1 minute. Add onion and garlic and cook until beginning to soften, about 2 minutes. Add carrot, peas, lentils, salt, and remaining 2 tbsp. oil, stirring to combine. Stir in paneer and cook 2 minutes.

*Find paneer--a fresh cheese that's pressed until firm--at well-stocked grocery stores or Indian markets or costco