| Title: | Red Lentil Curry |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
3 1/2 c water or vegetable stock
1 onion- chopped
1 carrot- diced
1 celery stalk- sliced
1 c red lentils- or yellow split peas
1/2 t sea salt
1 t mustard seeds
1/2 t turmeric
1/2 t cumin
1/2 t coriander
1/2 t ginger
1/8 to 1/4 t cayenne
|
| Directions: | Heat 1/2 c of the water or vegetable stock in a large pot. Add the onion, carrot and celery. Cook over medium heat until the onion is soft and translucent, about 5 minutes. Sort through the red lentils to remove debris, rinse, and add to the pot along with the remaining water and the salt. Bring to a simmer. Cover loosely and cook until the lentils are tender, about 20 minutes (45 minutes for yellow split peas). Toast the spices in a dry skillet (be careful not to inhale the fumes) until the mustard seeds begin to pop. This will happen quickly. Add the toasted spices to the cooked lentils. Continue cooking over medium heat, stirring occasionally, until thickened, about 10 minutes. |
| Makes: | about 4 cups |