- 1 Tbsp olive oil
- 2 cloves garlic
- 1 medium onion
- 3 medium carrots (1/2 lb.)
- 1 cup uncooked brown lentils
- 2 Tbsp curry powder hot or mild
- 3 red fresh red chillies or 1 teaspoon dried red chillies
- 15 oz can tomato sauce*
- Salt to taste
- 1/2 bunch fresh cilantro (optional)
- 4 scoops collagen peptides
Spread the lentils 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 and finely dice the onion and carrots. 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 and chillies and sauté for one minute more.
Add the cooked and drained lentils to the skillet, along with the tomato sauce. 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).
Mix in the collagen peptides and top with fresh cilantro and serve over a bed of rice.