Wednesday, March 28, 2012

Recipe: Lentil Curry

Lentil Curry
Time = 1 hr
Servings = 8-10

2 c brown lentils
2 c chicken or vegetable broth
3 c water
1 tsp salt
1/4 tsp pepper
1 tsp curry powder
1/2 Tbs sugar
1/4 tsp cumin seeds
1 large onion
1 boneless, skinless chicken breast (optional)
1 large russet potato
1 large carrot
1/2 c milk

Place lentils in a large stock pot. Pour in chicken/vegetable broth and water. Stir in salt, pepper, curry powder, sugar and cumin seeds. Slowly bring to boil, stirring occasionally.

While the lentils are warming up, chop the onion and add to pot. Use kitchen shears to cut up the chicken into bite-sized pieces - cut right into the pot. Peel the potato, chop and add to pot. Then peel the carrot, chop and add to the pot. Stir in milk.

Once it comes to a boil, reduce the heat to medium low, cover and simmer. Stir occasionally and check the consistency. Once the lentils start to break up, the potatoes are soft and the broth thickens, taste it. Adjust the seasonings to desired spiciness. Serve over prepared rice.

Keeps well for about 3 days.

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