Name: Curried Lentils for One
Total time: 55 min
Ingredients: 1 tablespoon oil; 1 shallot , minced; 2 garlic cloves , minced; 2 teaspoons curry powder; 2 cups chicken or vegetable broth; ½ cup dried brown or green lentils , picked over and rinsed

Why This Recipe Works

Creamy and tender, aromatic and nurturing—this curried lentil side is easy to pull together on a weeknight; makes a meal with a simple side of rice, quinoa, or roasted vegetables (like squash or sweet potatoes); and reheats beautifully for lunch the next day. Unlike other legumes, hearty, earthy lentils don't take hours to cook, so they're great to keep in your pantry. We paired them with low-prep staples you'll likely already have—curry powder, garlic, and shallot—and cooked them in just enough savory broth so that we didn't need to drain them, concentrating all the flavors into every last bite.

Instructions

Heat oil in small saucepan over medium-low heat until shimmering. Add shallot and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic and curry powder and cook until fragrant, about 30 seconds. Stir in broth and lentils and bring to simmer. Reduce heat to low, cover, and cook until lentils are tender, 30 to 35 minutes.

Uncover, increase heat to medium, and simmer, stirring often, until liquid has reduced slightly, 3 to 5 minutes. Season with salt and pepper to taste. Serve. (Lentils can be refrigerated for up to 2 days.)