This takes 40 minutes, but you're not standing in the kitchen the whole time. You'll need to go and stir the red lentil curry (dahl in India) two or three times while it's cooking to prevent it sticking. It makes three servings. 

First, in a small pot:
Add 1 1/2 cups brown basmati rice* to:
1 7/8 cups cold water
salt
1 tbsp butter
Bring to a boil and simmer covered 40 minutes.

Once that's on, in a medium pot:
Sauté in olive oil & butter:
a diced onion
2 cloves of garlic minced
Add:
3 cups boiling water
Bouillon cube
1 cup red lentils
2 tsps hot curry powder (or Patak's Curry Paste; or a combination of cumin, coriander & turmeric)
pepper
Bay leaf
salt
Add:
Stalk of celery sliced
or alternative (I have a whole page on this)
carrot sliced
Other veggies – broccoli, fiddleheads when you have 'em, etc.

Simmmer at least 30 minutes, until lentils lose their shape, making a smooth stew.
Put zucchini in late so it doesn't get mushy.

*We need to eat whole grains with our pulses in order to replace the protein in meat.



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