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Curried Lentil and Vegetable Stew

6 ounces brown or green lentils
1 tablespoon curry powder
2 teaspoons fresh ginger root -- minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 cups cauliflower florets
1 cup carrots -- diagonally sliced
1 cup green beans -- cut in 1/2" slices
1 medium onion -- cut into 1/2" wedges
8 ounces chick-peas -- canned, drained
3/4 teaspoon salt
1/4 teaspoon black pepper

1. In large saucepan, combine 5 cups water, the lentils, curry powder, ginger, coriander and cumin. Bring to a boil; reduce heat to low. Cover and simmer, with lid slightly ajar, 20 minutes. 2. Add cauliflower, carrot, green beans and onion; press vegetables down to cover with liquid. Bring to a boil; reduce heat to low. Simmer, with lid slightly ajar, until lentils are tender, 15 minutes more. Stir in chick-peas, salt and pepper and cook until heated through, 3-5 minutes. Divide evenly among 4 bowls and serve.

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