Sunday, October 17, 2010

Curried Lentils - Quick & Easy - Dinner


Cups     lentils (dry)
Tbsp     fresh grated ginger
2  cloves   garlic (sliced).
1  sprig     thyme
3  stalks    green onions/scallions
1-2  tsp     curry powder
1               pimento or clove
                 Parsley (to taste) 
                 Salt (to taste)
Cayenne, Black or habanero Pepper (to taste)
1/2 cup     Chopped carrots and peas if desired.

Add lentils, thyme, scallions, ginger, garlic and water (approximately 2 inches above the lentils) to a sauce pan.  Bring to a boil.  Reduce heat and simmer until lentils are tender.  Add curry powder, salt and pepper.  Cook until water is reduced and lentils thicken. (approximately 1 hr checking occasionally to make sure that the mixture is reduced.)

Serve with Naan (Indian Flat bread) or Basmati rice.

***Ready made Naan can be found in the frozen food/bakery section in international markets and health food supermarkets.  Basmati rice can be found in most supermarkets.****  

Serves 8

Until next time, when we can chit-chat again!

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