Roasted Tomato and Red Lentil Curry

This roasted tomato and red lentil curry is a quick and easy weeknight meal that's packed with flavor. The tomatoes are roasted until they're slightly browned and caramelized, and the lentils are simmered in a flavorful broth until they're tender. The result is a rich and satisfying curry that's perfect for a cold night.

I first came across this recipe in a cookbook by Madhur Jaffrey. I was immediately drawn to the simplicity of the ingredients and the vibrant colors of the dish. I've since made this curry many times, and it's always a hit with my family and friends. I love that it's a one-pot dish that can be made in under an hour. It's also a great way to use up leftover tomatoes.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound ripe tomatoes, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1 (15-ounce) can red lentils, rinsed and drained
• 2 cups vegetable broth

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss tomatoes with olive oil, cumin, coriander, turmeric, and salt on a baking sheet.
3. Roast for 20-25 minutes, or until tomatoes are softened and slightly browned.
4. Bring lentils and vegetable broth to a boil in a medium saucepan.
5. Reduce heat and simmer for 15 minutes, or until lentils are tender.
6. Stir in roasted tomatoes.
7. Cook for an additional 5 minutes, or until curry is heated through.
8. Serve with rice, quinoa, or your favorite flatbread.

Why It Works

• Roasting the tomatoes intensifies their flavor and gives them a slightly caramelized texture.
• Simmering the lentils in a flavorful broth helps them to absorb all of the delicious flavors.
• The combination of tomatoes and lentils creates a rich and satisfying curry that's perfect for a cold night.