| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Entreé, Lowfat, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Dried lentils, rinsed |
|
|
green red or brown |
| 2 |
T |
Vegetable oil |
| 1 |
|
Onion, diced |
| 12 |
|
Mushrooms, sliced |
| 1 |
|
Zucchini, diced |
| 2 |
|
Tomatoes, cored and diced |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
Jalapeno pepper, seeded and |
|
|
minced optional |
| 1 |
T |
Fresh ginger root, minced |
| 1 |
T |
Curry powder, Madra or |
|
|
Caribbean-style |
| 1 |
t |
Ground cumin |
| 1 |
t |
Ground coriander, or garam |
|
|
masala |
| 1 |
t |
Salt |
| 1/2 |
t |
Ground black pepper |
| 2 |
c |
White potatoes, unpeeled |
|
|
diced |
| 2 |
|
Carrots, peeled and diced |
| 8 |
|
Broccoli florets, or |
|
|
cauliflower florets |
| 8 |
c |
Hot cooked rice |
INSTRUCTIONS
Place the lentils in plenty of water to cover and cook until tender
(see package for time; 30 to 45 minutes). Drain the lentils in a
slander, reserving 2 cups of the cooking liquid, and set aside. Heat
the oil in a large saucepan over medium heat and add the onion,
mushrooms, and zucchini. Cook for about 7 minutes, until the
vegetables are tender, stirring occasionally. Add the tomatoes,
garlic, jalapeno, and ginger, and cook for 4 to 5 minutes more. Add
the seasonings and cook 1 minute more. Blend in the lentils, reserved
cooking liquid, potatoes, and carrots and cook over low heat for 35 to
40 minutes, stirring occasionally. Add the broccoli and cook for
another 5 to 10 minutes until broccoli is fork tender. Remove from
the heat and serve with basmati rice. A cucumber raita or plain,
lowfat yogurt make a soothing accompaniment. Yield: 6 to 8 servings
For 8, each serving provides: 303 Calories -- 5 g fat, excludes rice
and sauce. Jay says ... Green lentils are quite abundant in India and
are rapidly becoming more popular in the US. Green mung beans may be
used for this dish as well as other kinds of lentils. -- from Lean
Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6 / Beans,
Vegetarian. Formatted by patH <phannema@wizard.ucr.edu> Recipe by:
Jay Solomon of Vegetarian Times Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 02, 1998
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”