Curry Potato Lentils


Who Christina Chan
Why DOGS 2004 Equinox Party
When March 27, 2004
Source Modified from Vegetarian Classics, Jeanne Lemlin
Category Entree

Ingredients Steps
3 c. dried lentils (rinsed in a strainer)
8 c. vegetable stock
2 tbsp. canola oil
1 ½ tsp. salt
2 large boiling potatoes (such as red-skinned) peeled and cut into 1" chunks
6 tbsp. unsalted butter
1 large onion, finely diced
2 tsp. minced ginger
4 garlic cloves, minced
2 tsp. turmeric
1 ½ tbsp. ground cumin
1 tbsp. ground coriander
¼ tsp. cayenne pepper
28 oz. diced tomatoes (Muir Glen Fire-roasted are great)
¼ c. lemon juice
  1. Combine the lentils, vegetable stock, oil and salt in a large stockpot. Bring to a boil over medium-high heat, stirring often. With a large spoon, skim off any foam that rises to the surface and discard it.
  2. Lower the heat and cook 20 minutes, stirring often.
  3. Stir in the potato chunks.
  4. Melt the butter in a medium-size skillet over medium heat.
  5. Add the onion, ginger, garlic and cook 2 minutes.
  6. Sprinkle in the turmeric, cumin, coriander and cayenne and brown these spices 2 minutes stirring constantly.
  7. Mix in the diced tomatoes and cook 1 minute more.
  8. Scrape the mixture into the lentils and stir well. Cook 20 minutes more or until the potatoes are tender. Stir constantly**.
  9. Mix in the lemon juice before serving.
  10. Serve with chopped cilantro if desired.


Generated 2 Apr 2004 22:35:47 from recipes/potato-lentil.rcp, 2 Apr 2004 22:35:45