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Two stalks of celery
One large carrot
One large Idaho russet potato
One quarter of a large red onion
One clove garlic
2/3 cup green lentils
2 and 1/2 cups water
1tsp turmeric
.5 tsp ginger
.5 tsp curry powder
.5 tsp cumin
Pink salt, Black, red, cayenne pepper to taste
Cook lentils for over medium heat 40 minutes, then add the vegetables and cook for 10 or until potatoes are tender.
Taken and sent from my iPhone.
Ing's red lentil curry with rice and a riesling.
I kind of screwed up the curry because I didn't add enough stock/water, and instead of simmering it BURNED on the bottom - so I added more stock, picked out the worst burned bits and totally managed to save it! I win at cooking!
This was very tasty, though I think I need to wash the lentils better next time. This was actually my first time eating lentils - not bad! They don't really have much taste, or maybe that's just true because I covered them up with loads of curry spices.
Bonus of this recipe is that there was enough for leftover to take for lunch this week!
At the Red Sea Restaurant in Shepherd's Bush last year.... I meant to blog it but never got around to it. I still plan to!
Stacks of lentils in an Asian Market turned into an unusual flower using dumpr.net
Created with www.dumpr.net - photo fun
Technically this is a dhal, more than an American lentil - cooking it dry makes it nicer for baking later.
The lentils stood up nice and tall but it did no good as the combine couldn't put the crop through. I don't think the deer will eat it either.
The Ravens, Stanford Inn, Mendocino, California
Moroccan spiced lentils with parsley-mint cous-cous and spinach chiffanade. Served with spicy harissa and a cinnamon crème
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lentil and swiss chard soup
blogged recipe
indiefixx.com/2010/12/03/brown-lentil-and-swiss-chard-sou...