| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Veg-cook, August |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lentils |
| 1 |
|
Onion, chopped small |
| 1 |
|
Carrot, cut into chunks |
| 1 |
|
Potato, cut into chunks |
| 2 |
tb |
Margarine |
| 1 |
tb |
Flour |
|
|
Water |
|
|
Thyme |
|
|
Salt |
|
|
Black pepper |
INSTRUCTIONS
Heat up the margarine in a deep saucepan. Fry the onion, carrot and potato
until soft. Stir in the flour. Add the lentils and enough water to
generously cover the lentils. Cook the lentils until tender, adding enough
water as needed to keep the stew thick. (The lentils will grow and absorb
water.) While it is cooking, add thyme, salt, and pepper to taste. (Thyme
should be the dominant spice.) Serve over rice (I cook S. Indian fluffy
rice for this.)
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue ?,
Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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