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