Curried Lentils

Curried Lentils

Curried Lentils

My friends all know how much I adore Sarah Kramer’s cookbooks. If she is involved it’s guaranteed to be fabulous. This recipe came from “The Garden of Vegan” cookbook that she co-wrote with Tanya Barnard and it is worth owning. Go to the “Cookbooks” page above to get to a link to purchase this attractive volume for yourself. Seriously. I highly recommend it. Anyway I MAY have altered this slightly (aka. I DID alter it) to reflect Jake and I’s intense love affair with curry powder, etc. We ate this with some buttery couscous and it was just divine. If you start your couscous soaking on step 4 it’ll be hot and ready in plenty of time. This was also great as leftovers. That is a major important test of a good recipe to me. If it doesn’t heat up well the next day then there are fewer reasons to make it. This was just a dream. The biggest problem we had? We didn’t have enough couscous so we didn’t have enough left for leftovers. Sad! But that is easily fixed (GROCERY TRIP!) and then all is well. Make sure you have plenty of couscous around before you make this. It would work equally well with rice, but wouldn’t you rather have couscous tonight?

Curried Lentils
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
2 cups cauliflower, chopped
1 tablespoon olive oil
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 cups cooked lentils (NOT squishy)
1 cup frozen peas
1/3 cup vegetable stock
1/4 cup cilantro, chopped

1. In a large saucepan on medium-high heat, sauté the onions, garlic, carrots and cauliflower in the olive oil till the onions are tender.
2. Add the curry powder, cumin, turmeric and salt and mix well. Cook 2 minutes more.
3. Add the lentils, peas and stock. Stir and lower the heat to medium-low.
4. Simmer 10-15 minutes until the cauliflower is tender and still slightly firm.
5. Top with cilantro and serve, hopefully with some buttery couscous.

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