Curried red lentils with vegetables and rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Red lentils |
| 1 | Onion, large, chopped | |
| 1 | teaspoon | Garlic, minced |
| 1 | tablespoon | Canola oil |
| 1½ | teaspoon | Cumin |
| 1 | teaspoon | Turmeric |
| ¼ | teaspoon | Dry mustard |
| 1 | tablespoon | Ginger, grated |
| 1½ | cup | Chicken stock |
| 3 | ounces | Tomato paste |
| 2 | tablespoons | Lemon juice |
| 12 | ounces | Brussel sprouts, quartered |
| ¾ | cup | Yogurt |
Directions
1.Cover the lentils generously with water and bring to a boil. Reduce heat and cook until lentils are soft but have not lost their shape, less than 10 minutes. Watch carefully; they go from firm to mush in 30 seconds.
2.Saute onion and garlic in hot oil in nonstick skillet until onion begins to brown.
3.Stir in cumin, turmeric, mustard and ginger and cook about one minute.
4.Add chicken stock, tomato paste and lemon juice; stir to blend well. Add brussel sprouts. Cover and simmer until sprouts are done, five to seven minutes,depending on the size.
5.When lentils are cooked drain. When sprouts are cooked, stir in lentils, blend well and heat through. Serve with yogurt.
NOTES : A good way to increase grain in our diet. Lose the brussel sprouts if you like substitute cabbage. Posted to MC-Recipe Digest V1 #344 From: tpogue@... (terry pogue)
Date: Sun, 15 Dec 1996 13:19:41 +0100
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