| 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
A Message from our Provider:
“Jesus is my Lifeguard!”