Curried red lentil sauce

Yield: 1 batch

Measure 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
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4
\N \N 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
\N \N Salt and pepper to taste

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

Similar recipes