Yield: 6 -8
Measure | Ingredient |
---|---|
2 cups | Dried lentils; rinsed |
2 tablespoons | Oil |
1 medium | Onion; diced |
10 \N | Mushrooms; sliced (up to 12) |
1 small | Zucchini; diced |
2 \N | Tomatoes; diced |
4 \N | Cloves garlic |
1 \N | Jalapeno; minced (I used 4) |
1 tablespoon | Minced ginger root |
1 tablespoon | Madras curry powder |
1 teaspoon | Cumin |
1 teaspoon | Ground coriander |
1 teaspoon | Salt |
½ teaspoon | Black pepper |
2 cups | Potatoes; diced |
2 \N | Carrots; diced |
8 \N | Broccoli or cauliflower florets |
Here's three recipes from "Lean Bean Cuisine" by Jay Solomon that I like.
Place lentils in plenty of water and cook 45 minutes. Drain reserving 2 cups liquid. Heat oil in large frying pan and add onions, mushrooms, and zucchini. Cook 7 minutes until veggies are soft. Add tomatoes, garlic, chiles, and ginger. Cook 4-5 minutes. Add seasonings and cook 1 minute.
Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 minutes. Add broccoli and cook 5-10 minutes. Serve over Basmati rice. A nice chutney goes well with this.
Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson <kitridge@...> on Sep 26, 1997