Okra and Lentil Curry

Well I've hit a crowd pleaser, and by crowd I mean my mom. She tends to be super picky with whatever I cook so when she actually likes something it is a great relief and nice to hear.
This dish was inspired by my personal southern roots and the use of okra in southern cooking as well as that time when I couldn't stop watching Ramsay's Best Restaurant and an  Indian place was featured in the competition.
This is a nice filling vegetarian dish that packs a small amount of heat which is ever so in-sync with the upcoming heat wave. Stay spicy and stay cool!

Servings: about 5

Ingredients:

4 Cups of Okra
1 Cup of Yellow Lentils or Yellow Split Peas
1 Cup Tomato Sauce or Crushed Tomatoes
1 Chopped Onion
2 Minced Garlic Cloves

Spices:
Cumin seed
Cumin powder
Curry powder
Chili powder
Salt
Pepper

Directions:

Preheat oven to 375 degrees.

Rise and dry the okra and then chop it into bite-sized pieces. Place the okra on a greased baking sheet.  Drizzle olive oil (or use cooking spray) and toss the okra with curry, salt, and pepper.
Bake the okra for 30 minutes. Then use the broil setting and continue cooking the okra for 5-8 minutes until golden brown and lightly crisp.

In a large pot heat 1 tablespoon of olive oil. To that add one tablespoon of cumin seeds and cook until they become fragrant. Then add the chopped onion and once it cooks down a bit add the 2 minced garlic cloves.

Once the garlic and shallot are cooked down add 1 cup of yellow lentils, 1 cup of tomato sauce, and 2 cups of water. Allow the mixture to simmer and then turn down the heat and allow the lentils to cook for about 30 minutes until they are softened.

Once the lentils are done and the okra is cooked, chopped the okra and add them to the lentil mix.
Then flavor with 1/4 tablespoon of cumin powder, 1 tablespoon of curry, 1/2 tablespoon chili powder, as well as salt and pepper to taste.

Happy eating!