| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | -8 | |||
INGREDIENTS
| 2 | c | Dried lentils; rinsed |
| 2 | tb | Oil |
| 1 | md | Onion; diced |
| 10 | Mushrooms; sliced (up to 12) | |
| 1 | sm | Zucchini; diced |
| 2 | Tomatoes; diced | |
| 4 | Cloves garlic | |
| 1 | Jalapeno; minced (I used 4) | |
| 1 | tb | Minced ginger root |
| 1 | tb | Madras curry powder |
| 1 | ts | Cumin |
| 1 | ts | Ground coriander |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 2 | c | Potatoes; diced |
| 2 | Carrots; diced | |
| 8 | Broccoli or cauliflower florets |
INSTRUCTIONS
Here's three recipes from "Lean Bean Cuisine" by Jay Solomon that I like. Place lentils in plenty of water and cook 45 minutes. Drain reserving 2 cups liquid. Heat oil in large frying pan and add onions, mushrooms, and zucchini. Cook 7 minutes until veggies are soft. Add tomatoes, garlic, chiles, and ginger. Cook 4-5 minutes. Add seasonings and cook 1 minute. Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 minutes. Add broccoli and cook 5-10 minutes. Serve over Basmati rice. A nice chutney goes well with this. Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson <kitridge@bigfoot.com> on Sep 26, 1997
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