Sweet and Sour lentil curry with tortilla involves less hazardous preparation than your normal tortilla experience. It is a perfectly recipe to enjoy at lunch or dinner. This recipe is the basic edition. Usually lentils get soft in 10-15 minutes, but the more you will let it simmer the tastier they are. What you need to consider for this recipe however is the consistency of the curry- which is a subject to personal preferences. You can adjust your preferred consistency by increasing the heat or adding more water after 30 minutes. Again the possibilities for personalizing it are limitless, so go creative and invent your own signature dish.

Serves                                  2

Preparation Time              10 minutes

Cooking Time                    40 minutes

Ready in                              50 minutes

Difficulty Level                   Easy

Ingredients

• ½ cup mixed lentils (yellow, red, mung, etc.), washed
• 1 small tomato, quartered
• ½ + ½ teaspoon ground cumin or curry powder
• 1 bay leaf
• 1 small onion, sliced
• 2 cloves of garlic + 1 clove minced
• 2 cup water
• 1 teaspoon canola oil
• 1 pinch black mustard seeds (optional)
• 1 tablespoon lemon juice or vinegar
• 1 teaspoon raw sugar
• Salt to taste
• cilantro, for garnishing
• 2 low fat low carb whole wheat tortilla

Method

• In a medium saucepan bring lentils, tomatoes, ½ teaspoon cumin/curry powder, bay leaf, two cloves of garlic, onion, water and salt to a boil. Reduce heat to medium-low, cover and simmer for 30 minutes.
• In another sauce pan sauté garlic and mustard seeds until garlic turns lightly golden.  Pour in hot lentil mixture. Stir in lemon juice and sugar, remove from heat. Garnish with remaining cumin/ curry powder and cilantro. Serve warm with tortilla.