Curried Lentils


500 grams dried brown lentils
2 lrgs onions
1 can peeled whole tomatoes
4 cloves garlic
1 tablespoon finely chopped fresh ginger
2 bay leaves (about)
2 tablespoons chutney
1 tablespoon curry powder
2 teaspoons Turmeric
cup freshly chopped coriander leaves
cup cooking oil or as needed


We're always looking for bread spreads. Found this one in a file of recipes from a weekly column (see source). Don't see why we need THAT much oil. Still it's a spread for bread so I'll leave the original amount in the recipe. He says this keeps in the refrigerator for awhile.
This is an easy to make dish that can be served with rice as a starter or main course. It is also delicious served cold or at room temperature. And it is heavenly on fresh bread or rolls as a sandwich.
(Note: You can dress this dish up or down, depending on your preference for hot food by adding a finely chopped chili or two, plus a dash or two of Tabasco sauce)
Empty the lentils in a large saucepan and cover with water. Cook over moderate heat until done. Do not add salt during the cooking process. Once the lentils are done remove from heat and let them sit in the pot in the liquid in which it was cooked.
Slice onions finely and brown in the oil. Then add garlic and ginger and cook for about three minutes. If the onions get too dry add a little liquid from the lentil pot. Chop the tinned tomatoes and add to the onion mix. Cook for a few minutes, then add all the ingredients except for the coriander. Gently cook this for about 15 minutes. Taste and add salt if necessary. Now add the sauce to the lentils, add the fresh coriander, stir and let it idle along for about 5 minutes.
You can keep this in a non-metal container in the refrigerator for quite a while.




10.0 servings


Thursday, February 11, 2010 - 10:45pm



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