Lentil Curry
1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper
Directions:
1
Rinse lentils in strainer and sort through, removing debris.
2
Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
3
Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
4
Add curry powder and mix to bring out its flavour.
5
Add rinsed and drained lentils, broth and tomatoes.
6
Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
7
Add cilantro and season with salt and pepper to taste.
8
Serve over rice / toast / etc.
9
Notes:.
10
I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
11
I play fast and loose with the quantities - very forgiving recipe.
12
Servings are a guess, I tend to make lots and use up all the vegies I can find.
1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper
Directions:
1
Rinse lentils in strainer and sort through, removing debris.
2
Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
3
Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
4
Add curry powder and mix to bring out its flavour.
5
Add rinsed and drained lentils, broth and tomatoes.
6
Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
7
Add cilantro and season with salt and pepper to taste.
8
Serve over rice / toast / etc.
9
Notes:.
10
I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
11
I play fast and loose with the quantities - very forgiving recipe.
12
Servings are a guess, I tend to make lots and use up all the vegies I can find.
It turned out fine once I let it simmer a bit longer and then added a little bit more water here and there to avoid it getting too thick. I added a little more curry powder since that's the only thing I remember you saying to me the other day about the recipe. It was really good, Scarlet even tried a bite without freaking out. It was very healthy and hearty. I went for seconds, but couldn't because I was too full. Thanks for the recipe!
ReplyDeleteOh yeah, I just used my chicken stock instead of going out and buying veggie broth and it worked great and the turkey kielbasa was really good in it, too.
ReplyDelete