Monday, August 3, 2009

Curried Red Lentils

Lentils are not in our normal rotation of foods so this is an interesting choice for a Monday post. I had some red lentils in my pantry leftover from when I used to buy bulk beans and grains and THEN figure out what to do with them.

These red lentils had been hanging out for awhile, and I had never come across any red lentil recipes that sounded good, so when I saw this recipe, it was a nice surprise. It was a great, fully-flavored side dish, so I served it will milder seasoned grilled chicken and a green vegetable. It was a bit spicy, mostly because I used a can of Rotel in place of the tomatoes, but the curry was a great taste.

The recipe came from from the cookbook Fast & Fresh by Louise Pickford, another lovely library gem.

Curried Red Lentils
Makes 6 servings

1 onion chopped
2 cloves garlic chopped
1 cubic inch ginger root peeled and grated
4 tablespoons unsalted butter
12 ounces tomatoes chopped
1 tablespoon curry powder
1 teaspoon ground turmeric
12 ounces red lentils about 1 3/4 cups
4 cups chicken broth
1/2 lemon juiced
Salt and pepper

Put the onion, garlic, and ginger in a food processor and blend to form a fairly smooth puree. Heat the butter in a saucepan, add the puree, tomatoes and spices, and saute gently for about 5 minutes

Add the lentils, stocks, lemon juice, salt and pepper, bring to a boil, cover and simmer over low heat for about 20 minues until the lentils have thickened.

Taste and adjust the seasonings with salt and pepper.

Easy Cooking | Simple Cooking 

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