This low-calorie, gluten-free recipe is made using ZENB Sweet Carrot and Tomato Marinara Pasta Sauce to help make preparation easier while delivering a flavorful dish.

• 1 cup uncooked brown lentils
• 2 teaspoons olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 3 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 2 tablespoons curry powder
• 1 carton (15.5 ounces) ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
• 1/2-inch piece of ginger, peeled, grated
• 1/4 cup roughly chopped fresh cilantro
• 2 cups hot cooked rice

INSTRUCTIONS

1.

Bring 3 cups water to a boil in medium sauce pan. Add lentils; reduce heat to low. Simmer 20 minutes, or until tender. Drain lentils.

2.

Meanwhile, heat oil in large skillet on medium heat. Add onions, carrots, garlic and salt; cook 4-5 minutes until softened. Add curry powder; cook 1 minute stirring constantly until fragrant.

3.

Stir in ZENB Sauce and ginger. Reduce heat to medium-low. Add lentils; simmer 2-3 minutes or until heated through. Sprinkle with cilantro before serving with rice.