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This dish is easy and delicious. Start by measuring your lentils. Place them in a large pot. Add the water and red pepper flakes. 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 20 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. While the lentils simmer peel and chop your onion and potatoes. Set the potatoes aside. Heat the margarine or oil in a 10-inch skillet. Add the onion and curry powder. Fry over medium-heat until the onions are tender and the spices smell good. This should take 2 to 3 minutes. Frying the onions and curry spices bring out their full flavor so please don't omit this step. Set the pot aside until the lentils finish cooking. Scrape the onions and curry powder into the pot of lentils. Add the remaining ingredients too. Taste. Add more curry powder, sweetener or red pepper if desired. Curry is a personal dish, each cook must customize it to their own tastebuds and the heat tolerance of her family. I use 1/4-teaspoon red pepper flakes and 3-teaspoons curry powder. If you prefer your curry especially spicy then feel free to use up to 1-teaspoon of red pepper flakes. Stir the mixture until everything is evenly combined. Simmer, uncovered for 15 to 20 more minutes, or until the potatoes are tender. Serve in deep bowls with hot cooked rice. Makes 4 large servings. |
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Proverbs 31:27 She looketh well to the ways of her household, and eateth not the bread of idleness. |
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