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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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