Yield: 6 -8
|2 cups||Dried lentils; rinsed|
|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||Ground coriander|
|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