Green Lentil Curry With Potatoes And Vegetables

Let us consider what regard we ought to have to our own duty and to the grace of God. Some would separate these things as inconsistent. If holiness be our duty, they would say, there is no room for grace; and if it be the result of grace there is no place for duty. But our duty and God’s grace are nowhere opposed in the matter of sanctification; for one absolutely supposes the other. We cannot perform our duty without the grace of God; nor does God give His grace for any other purpose than that we may perform our duty!

John Owen

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	EntreÃ©, 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

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