Yield: 1 Batch
|1 cup||Lentils, red|
|1 tablespoon||Cumin, ground|
|2 teaspoons||Black pepper|
|2 tablespoons||Lemon juice|
|1||Pepper squash, or other winter squash|
|1||Sweet pepper, red|
|1 teaspoon||Salt; or to taste|
|2||Garlic clove; minced|
|1 tablespoon||Coriander, ground|
|¼ teaspoon||Red pepper flakes|
|2½ cup||Chicken or vegetable stock|
|½ pounds||Green beans|
Pick over lentils for small stones or impurities. Wash them in a sieve under cold running water. Drain well and set aside.
In a large saucepan, heat oil over medium heat and saute onions and garlic about 3 minutes or until softened. Stir in cumin, coriander, turmeric, pepper and chilies. Cook, stirring, 30 seconds. Stir in lentils to coat well with oil. Stir in lemon juice and stock. Bring to a boil. Reduce heat, cover and simmer 5 minutes.
Meanwhile, peel squash and cut into 1 inch pieces. You should have about 4 cups. Cut cauliflower into small florets, about 6 cups worth. Cut red pepper into thin strips. Trim beans and cut in two.
Stir squash and cauliflower into lentil mixture. Bring to a boil again, reduce heat. Cover and simmer another 5 minutes. Stir in red pepper and beans and simmer 5 minutes longer. Stir in salt and peanuts.
Cook, uncovered, about another 5 minutes, or until all vegetables are tender and lentils have formed a thick sauce. Adjust seasonings to taste. Serve over hot rice. The curry will thicken if made ahead and reheated. Add more stock or water if necessary. Submitted By SAM WARING <SAM.WARING@...> On MON, 13 NOV 1995 132300 GMT