Depending on how many you want to serve this recipe can easily be scaled up or down. This will serve about 4 (or more as a side dish). I saute 1/2 an onion, 1-2 cloves of garlic, 1/2 a green pepper, and 1-2 carrots in 2T oil or butter or a mix. I add in 1C lentils, coat them in the grease, and toast them slightly. I then add 2C water or broth, depending on what I have available. My goal is to only add enough liquid for the lentils to cook and absorb it all in order to avoid ending up with soup.
Add more liquid as needed during the cooking process.
Bring the mixture to a boil, reduce heat, cover and simmer over low heat. Lentils can overcook so it is important to check them as they cook. I usually cook them for about 10 minutes and then add potatoes.
Cook about 10 more minutes and add greens like spinach, chard, or kale. Continue to simmer until lentils are soft but not mushy and the potatoes are cooked to your liking. Add more liquid as needed. And serve with rice, plain yogurt, and chutney. I am a fan of mango chutney. With this dish I ate a homemade apricot chutney that I made over the summer. Yum!
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I made this dish last night and it turned out quite tasty, but I realized that the spices were missing from the list of ingredients! I was able to stumble through on my own by adding some curry, cumin, turmeric, salt, and pepper, but I thought you might want to add your own spice preferences to the recipe :)
ReplyDelete~Ann
Great comment! What a mistake to title a recipe curried and not add any curry! The list you added looks great. I also like some oregano and sometimes I add things like hot sauce or soy sauce or worcestershire sauce if things just aren't spicin' up as I like!
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