Curried Spaghetti Sauce With Lentils |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This reminds me of the not really a curry I used to eat as a kid. We ate it over white rice with sliced bananas on top, believe it or not. I tried this version and my kids really loved it too, minus the bananas. This would work well in a crockpot as well. Ingredients:
2 (28 ounce) cans diced tomatoes |
1 cup red lentil, rinsed |
1 lb ground beef |
1 (6 ounce) can tomato paste |
1 garlic clove, crushed |
1/2 cup chopped green pepper (i leave that out) |
1/2 cup chopped mushroom (leave that out too) |
1 onion, diced |
1 1/2 tablespoons curry powder |
2 teaspoons cumin powder |
1 teaspoon oregano |
1 teaspoon basil |
1 tablespoon parsley (optional) |
salt and pepper, to taste |
Directions:
1. In a large deep skillet or pot brown ground beef, adding onion for the last few minutes. Drain off the fat and return to pot.
2. Add remaining ingredients and stir.
3. Bring to a boil, then cover and simmer for 1 1/2 to 2 hours.
4. Serve over spaghetti or rice.
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