
CURRIED LENTILS (adapted from More-with-Less)
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1 c. lentils
2 1/2 c. beef or vegetable broth
1 bay leaf
1 tsp. salt
Bring to a boil and simmer 20-30 minutes until tender.
1/4 c. butter
1 lg. onion, chopped
1 clove garlic, minced
1 tsp. salt
2 Tb. curry powder
2 Tb. lemon juice
chopped parsley
Saute together the butter, onion, and garlic until onions are translucent. Stir in salt and curry powder. Add cooked lentils with lemon juice and parsley. Makes 4-6 servings.
Serve over rice.
We've served this dish - I've also taken it to pitch-ins where I've been asked for the recipe. Be sure to use brown lentils - red ones go to mush (which is why they are good in dahl).
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