>> servings: 10 cups

Spread the @dry brown lentils{1%cup} out on a baking sheet to make them easier to see. Pick out any stones or debris. Bring 3 cups of water to a boil in a sauce pot, then add the lentils. Allow the pot to come back up to a boil, then turn the heat to low, place a lid on top, and simmer for 20 minutes, or until the lentils are tender. Drain the cooked lentils in a colander.

Meanwhile, mince the @garlic{2%cloves} and finely dice the @onion{1} and @carrots{3}. Sauté the onion, garlic, and carrots in a large skillet with @olive oil{} over medium heat until the onions are transparent (about 5 minutes). Add the @curry powder{2%tbsp} and sauté for one minute more.

Add the cooked and drained lentils to the skillet, along with the @canned tomato sauce{15%oz}. Stir and heat through (about 5 minutes). Turn the heat off, taste the lentils, and add @salt if needed (I added about 1/2 tsp).

Serve over a bed of rice, with naan, or crusty bread.