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Curried Fall Vegetables with Lentils
1 c Dried red lentils
1/4 c Vegetable oil
2 Onions, chopped
2 Cloves garlic, minced
1 tb Ground cumin
1 tb Ground coriander
2 ts Black pepper
1/4 ts Dried crushed chilies
2 tb Lemon juice
2 1/2 c Chicken or vegetable stock
1 Pepper squash, or other winter squash
1 sm Cauliflower
1 Red sweet pepper
1/2 lb Green beans
1 ts Salt, or to taste
1/2 c Peanuts
Pick over lentils for small stones or impurities. Wash them in a
sieve under cold running water. Drain well and set aside. In a
large saucepan, heat oil over medium heat and saute onions and garlic
about 3 minutes or until softened. Stir in cumin, coriander,
turmeric, pepper and chilies. Cook, stirring, 30 seconds. Stir in
lentils to coat well with oil. Stir in lemon juice and stock. Bring
to a boil. Reduce heat, cover and simmer 5 minutes. Mean while, peel
squash and cut into 1 inch pieces. You should have about 4 cups. Cut
cauliflower into small florets, about 6 cups worth. Cut red pepper
into thin strips. Trim beans and cut in two. Stir squash and
cauliflower into lentil mixture. Bring to a boil again, reduce heat.
Cover and simmer another 5 minutes. Stir in red pepper and beans and
simmer 5 minutes longer. Stir in salt and peanuts. Cook, uncovered,
about another 5 minutes, or until all vegetables are tender and
lentils have formed a thick sauce. Adjust seasonings to taste. Serve
over hot rice. The curry will thicken if made ahead and reheated. Add
more stock or water if necessary.
Posted by Sharon Stevens.
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