Green lentil curry

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

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