CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Prodigy, Dec., Fatfree |
1 |
Servings |
INGREDIENTS
1 |
c |
Red or brown lentils |
6 |
c |
Water |
1/2 |
ts |
Turmeric |
1 |
tb |
Canola oil |
1 |
lg |
Onion, diced |
2 |
|
Tomatoes, cored and chopped |
3 |
|
To 4 cloves garlic, minced |
1 1/2 |
tb |
Curry powder |
2 |
ts |
Cumin |
|
|
Salt and pepper to taste |
1/4 |
ts |
Ground cloves |
2 |
c |
Peeled, chopped pumpkin or |
|
|
Other winter squash |
2 |
c |
Chopped unpeeled white |
|
|
Potatoes (about 2 medium) |
2 |
md |
Carrots, peeled and diced |
|
|
(about 1 cup) |
2 |
c |
Shredded leafy greens (kale, |
|
|
Spinach, escarole) |
2 |
|
Apples, unpeeled, cored and |
|
|
Diced |
|
x |
A few teaspoons of tomato |
|
|
Paste, as a thickener |
INSTRUCTIONS
Cook lentils and turmeric in the water about 45 minutes over medium-low
heat. Drain, reserving 2-1/2 cups cooking liquid. Heat oil in a large
saucepan; add onion. Saute over medium heat for 4 minutes. Add tomatoes and
garlic. Cook for 4 minutes more, stirring occasionally. Add curry, cumin,
salt, pepper and cloves. Cook for 1 minute more, stirring frequently. Stir
in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and
carrots. Cook over medium-low heat until vegetables are tender,
approximately 35 to 40 minutes. Stir in greens and apples and cook for 15
minutes more, stirring occasionally. Serve hot.
Date: 12/5/94 From: DBAA74A Dianne Hermansen
:Source - Houston Post. It is from NY vegetarian chef Ken Charney:
D/L From the Prodigy Service. From the recipe files of Sue Smith,
TXFT40A@prodigy.com, S.Smith34. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”