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Lentil stew waiting to be frozen that Daniel has conveniently marked "KISS". At least I'll know what rock bands to listen to while I thaw my frozen stew...
...with some carrot, onion, curry powder, and red wine vinegar - this was a lovely stew, even for my husband, who doesn't like lentils
2 cups lentils
1 large onion, diced
1 T vegetable oil
2 T curry paste
1 T curry powder
1 t ground turmeric
1 t ground cumin
1 t chili powder
1 t salt
1 t white sugar
1 t minced garlic
1 t ginger root, minced
1 15oz can tomato puree
1. Wash the lentils in cold water, transfer to a pot, cover with water and simmer covered until the lentils are tender.
2. While the lentils are cooking, heat a large skillet, add oil and caramelize the onions.
3. Combine curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger in a mixing bowl. When the onions are cooked, add the curry mixture to the onions and cook over high heat, stirring constantly, 1-2 minutes.
4. Stir in tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. Drain the lentils, mix in curry paste.
(I added peas, mushrooms and chickpeas)
Leah made the lentils with carrots, green onions, garlic and beef bullion. The meatloaf also has green onions from the CSA in it.
Pretty simple with sauteed in olive oil onion, carrot, mushroom,garlic, sauteed the soaked and drained lentils -the little French ones- for a minute. I added homemade vegie stock, a rosemary sprig, brought up to boil and simmered for 30-40 minutes. I added salt, finely sliced savoy cabbage and let cook for another 20 minutes or so until the lentils were soft.Adjust the seasoning-added pepper, parsley and brewer's yeast. Served with a yogurt (milk or soy)garnish and toast.
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