Yield: 4 Servings
|4 teaspoons||Canola oil|
|1 medium||Yellow onion; finely chopped|
|2 \N||Cloves garlic; minced|
|\N \N||Minced chili pepper*; optional|
|½ teaspoon||Ground cumin|
|½ teaspoon||Coriander OR garam masala; *see tip|
|¼ teaspoon||Black pepper|
|1 cup||Brown or red lentils; sorted and rinsed|
|2 cups||Sweet potatoes; peeled and diced|
In a saucepan, heat the oil. Add the onion and garlic (and minced chili pepper) and saute for 5 minutes. Stir in the turmeric, cumin, coriander, and pepper; cook for 1 minute more. Stir in the lentils and water and cook over medium-low heat for 15 minutes, stirring occasionally. Stir in the potatoes and cook for about 30 minutes more, stirring occasionally, until the lentils are tender. Stir in the salt. Transfer to a large serving bowl.
Serve with an Indian flat bread or flour tortilla and a sauce such as yogurt, cucumber and chopped parsley.
VARIATION: Instead of sweet potatoes, substitute Butternut or other winter squash.
TIPs: Garam masala is a fragrant blend of spices commercially available.
Check spice sections and international foods sections of supermarkets. Or the Eat-LF Archives at www.reggie.com >Mc-PER SERVING: 264CAL, 5.03 fat (17⅖% cff). 41.5g carbs; 16.6g fiber; 286mg sodium. >from Pat Hanneman, California, 1998-Feb Recipe by: Jay Solomon (1995) Global Vegetarian Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 15, 1998