Curried red lentil sauce
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried, peeled split red lentils picked over and washed |
| 3 | cups | Water |
| 2 | teaspoons | Olive oil |
| 1 | large | Garlic clove(s), minced |
| 1 | medium | Onion(s), minced |
| 1 | teaspoon | Ground cumin seeds |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 365 | ||
| 1 | teaspoon | Ground coriander seeds |
| 1 | teaspoon | Turmeric |
| ¼ | teaspoon | Ground cardamon |
| ¼ | teaspoon | Cayenne |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground cloves |
| Salt and pepper to taste | ||
Directions
In a 2-qt saucepan, bring lentils and water to a boil and lower the heat. Simmer for 10 minutes. Do not drain the cooking liquid. Set aside.
In a small skillet, heat oil and saut‚ the garlic and onions over medium heat, stirring often for about 5 minutes. Combine spices in a small bowl and add to the onion mixture. continue to saut‚, stirring, for 1 minute. Add to the lentils and cooking liquid. Transfer to a blender and pur‚e.
Note: if you dilute the sauce with chicken stock and serve it topped with minted yogurt, it becomes a silky soup.
Submitted By DIANE LAZARUS On 10-17-95