| 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
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