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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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