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Curried Lentils #1



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Curried Lentils #1

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

From the New York Times Natural Foods Cookbook

1. Heat the oil in a heavy three-to-four quart saucepan until hot. Add the
onion and heat until lightly browned.

2. Add the garlic, ginger, bay leaves and cloves and cook one minute. Add
tomatoes and continue cooking.

3. Mix the curry powder and turmeric with one-quarter cup of the water. Add
curry powder mixture to the pan and cook, stirring, three minutes, adding a
tablespoon of water if necessary to prevent sticking.

4. Add the lentils and salt and cook two minutes. Add remaining water.
Bring to a boil, cover and simmer one hour or until lentils are tender and
the liquid is absorbed. More water may be added during the cooking if
necessary. Yield: Eight servings.R.L. Showers.

Ingredients:

1/4 c Oil
1 Onion; quartered and thinly
-sliced
1 Clove garlic; chopped
2 tb Finely chopped fresh ginger
2 Bay leaves; chopped
8 Whole cloves
2 Tomatoes; quartered
2 -(up to)
4 tb Madras-style curry powder
1 ts Turmeric
6 1/4 c Water; approximately
1 1/2 lb Dried lentils; preferably
-those with a reddish cast;
-cleaned and drained
2 1/2 ts Sea salt

Serves:

8 Servings
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