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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Tommy's Favorite Curried Lentils
2 tablespoons butter or vegetable oil
1 large onion, quartered and thinly sliced
3 to 4 carrots, about 8-ounces total,
peeled and chopped
1 tablespoon curry powder
1/2 teaspoon EACH ground ginger and
cumin powder (these are both optional but tasty)
1/8 to 1/2 teaspoon ground red pepper
(I use 1/4-teaspoon, which is brisk but not scorching)
6 cups water
1 pound dry lentils
1 tablespoon Worcestershire Sauce or
Soy Sauce
1 teaspoon salt or 4 bouillon cubes
1 tablespoon sugar
This recipe is pretty basic but it's tastes good and has become a
family favorite for us. I like it because it's easy to prepare and
can simmer on the stove without much attention while I do other
kitchen chores. Plus it makes the whole house smell so good and
everyone knows what's for dinner because they can smell it cooking.
First prepare the vegetables. Peel, quarter and slice the onion. Then
peel, quarter and slice the carrots. Next, in a three-quart pot, or
one of similar size, allow the butter to melt over medium heat. Add
the vegetables to the pot and stir briskly so they sizzle and fry.
Cook and stir the veggies for about 5 minutes. They will be brighter
colored and fragrant. Now add the curry powder, ginger and cumin (if
you're using them), and red pepper. If you're cooking for kids you
may wish to only add a quick dash or two of red pepper. If you're
cooking for adults or teens, feel free to add more, even up to 1-full
teaspoon if you really like your curry hot. Stir the seasonings into
the vegetables. Allow everything to sizzle together for 2 or 3
minutes so the spices are lightly toasted.
Measure the water and pour it into the pot. Add the lentils,
Worcestershire Sauce, salt and sugar. Stir gently. Increase the heat
and bring the mixture to a boil. Reduce the temperature to
medium-low. Allow the lentils to simmer on the back of the stove for
about 45 minutes. You may need to add more water during that time to
keep the mixture juicy. You don't want it to dry out.
While the lentils cook put a pot of rice on to cook separately. I use
4-cups of water and 2-cups of dry rice to make enough to go with this
recipe. When the rice and lentils are both done it's time to eat.
To serve scoop a pile of rice into a bowl and then ladel the lentils
and their sauce over top. I always add shredded coconut or raisins to
mine but my kids never do. I think the extra sweetness makes the
curry taste better. They feel differently. We also sprinkle the top
with french fried onions sometimes, but I much prefer coconut.
This recipe makes 6 large servings, or enough to feed a small family
of 4 two meals. The lentils freeze very well if you have leftovers.
Leftovers are just as good as the original meal.
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