Sunday, June 10, 2012

Curried Red Lentils

I found this recipe in the Roanoke Times and went into the pantry.  Sure enough.  There was 1/2 a bag of red lentils.  I changed it a bit to suit me.   Lee and I can't eat the whole recipe and I only had 1/2 bag of lentils, so I also cut it in half,.  I will give the full recipe here, though, so you can make it for the family.  Or freeze half and have it another time.

Curried Red Lentils

1 Tablespoon olive oil, I used cilantro and roasted garlic flavor
1 medium chopped onion
2 teaspoons chopped garlic
2 teaspoons curry powder.
1 (14 oz.) can vegetable broth
1 13.5 can light coconut milk
1/2 cup water
1 pound red lentils, picked over and rinsed


3 cups fresh cauliflower florets
1 medium zucchini cut lengthwise and sliced
1/4 cup chopped cilantro


Heat oil in large sauce pan or Dutch Oven.  Add the onions and cook until softened, about 5 minutes.  It is a good idea to cook onions first and add the garlic last.  They can easily overcook and become bitter.


So....add the garlic and the curry powder.  You want to add the spices with the onions and the garlic.  They absorb the flavors and the whole kitchen smells great.  Cook about 1 minute. 


Stir in the broth, coconut milk and the water.  Bring to a boil.  Add the lentils, cauliflower and zucchini.


Cover and reduce heat.  Simmer for about 12 minutes, stirring once after about 6 minutes.  Take a taste.  Be careful, it will be hot.  If the vegetable are just tender, then remove from the heat.  If not, cook a few minutes more.  Add the chopped cilantro.

Serve with garlic naan.

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