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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Curried Lentils & Potatoes
- 2 tablespoons vegan margarine
- 2 to 3 teaspoons curry powder
- 1/4 to 1/2 teaspoon red pepper flakes
- 3 tablespoons dry onion
- 1 cup dry lentils
- 4 cups water
- 15 ounce can no-salt-added tomatoes
- 29 ounce can potatoes
- 1 teaspoon salt
- 2 teaspoons sugar
This dish is easy and delicious. Start by melting the butter in a 3
or 4-quart pot. Add the curry powder, red pepper flakes and dry
onion. Stir briskly until the seasonings are frangrant and lightly toasted.
Add the lentils and water. Bring the lentils to a boil over high
heat. Reduce the heat to low so the lentils simmer gently. Allow them
to simmer like this for 30 minutes. They will be mostly tender but
still a little chewy. If your lentils are more than a year old you
may need to cook them longer to get them tender. Taste and simmer and
use your best judgement.
Open the tomatoes. Do not drain them. Add them to the lentils. Open
the potatoes. Drain them well and if possible rinse them to remove
any canning flavor. Cut the potatoes into bite-sized chunks. Add the
salt and sugar. Stir the mixture until everything is evenly combined.
Simmer, uncovered for 10 to 15 more minutes, or until the lentils are
tender and the flavors well mingled. Serve in deep bowls with hot
buttered whole wheat flat bread and cooked rice. Makes 4 large servings.
Per Serving (excluding unknown items): 387 Calories; 7g Fat (15.3%
calories from fat); 18g Protein; 68g Carbohydrate; 21g Dietary Fiber;
0mg Cholesterol; 1090mg Sodium. Exchanges: 3 1/2 Grain(Starch);
1 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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