Curried Fall Vegetables With Lentils

Recipe Ingredients

1 cup	237ml	Lentils - red
2		Onions - chopped
1 tablespoon	15ml	Cumin - ground
2 teaspoons	10ml	Black pepper
2 tablespoons	30ml	Lemon juice
1		Pepper squash - or other
		Squash
1		Sweet pepper - red
1 teaspoon	5ml	Salt - or to taste
1/4 cup	59ml	Oil
2		Garlic clove - minced
1 tablespoon	15ml	Coriander - ground
1/4 teaspoon	1.3ml	Red pepper flakes
2 1/2 cups	592ml	Chicken or vegetable stock
1 cup	146g / 5.1oz	Cauliflower (small)
1/2 lb	227g / 8oz	Green beans
1/2 cup	118ml	Peanuts

Recipe Instructions

Pick over lentils for small stones or impurities. Wash them in a sieve under cold running water. Drain well and set aside.

In a large saucepan, heat oil over medium heat and saute onions and garlic about 3 minutes or until softened. Stir in cumin, coriander, turmeric, pepper and chilies. Cook, stirring, 30 seconds. Stir in lentils to coat well with oil. Stir in lemon juice and stock. Bring to a boil. Reduce heat, cover and simmer 5 minutes.

Meanwhile, peel squash and cut into 1 inch pieces. You should have about 4 cups. Cut cauliflower into small florets, about 6 cups worth. Cut red pepper into thin strips. Trim beans and cut in two. Stir squash and cauliflower into lentil mixture. Bring to a boil again, reduce heat. Cover and simmer another 5 minutes. Stir in red pepper and beans and simmer 5 minutes longer. Stir in salt and peanuts.

Cook, uncovered, about another 5 minutes, or until all vegetables are tender and lentils have formed a thick sauce. Adjust seasonings to taste. Serve over hot rice. The curry will thicken if made ahead and reheated. Add more stock or water if necessary.

Source:
Somesh Rao

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.