Pink Lentil Curry

(from kylerhea’s recipe box)

Lentils are a wonderful source of protein, calcium, and iron. They are a staple ingredient in Indian cooking, and combine well with many different seasonings. You may be most familiar with brown or green lentils, but there are lentils out there in black, yellow, red and pink. Look for these more exotic varieties in Indian and specialty food stores. Similarly, not all curry powders are the same, ranging from quite mild to very hot. In making this side dish, start with a small amount and taste it to be sure your dish meets the comfort and taste level of your guests!

Source: Dr Weil

Serves 6 people

Categories: Entree, vegetarian

Ingredients

  • 1 pound pink lentils
  • 1 tablespoon canola oil
  • 2-3 cups chopped vegetables (onions, carrots, celery, cabbage and whatever vegetables you like)
  • Curry powder to taste
  • 2-4 cloves garlic, mashed
  • 1 tablespoon chopped gingerroot
  • Salt or soy sauce to taste
  • Hot cooked rice

Directions

  1. Pick over lentils, removing any stones or foreign matter. Place in a bowl or colander and rinse thoroughly. Place lentils in pot with enough cold water to cover well. Bring to a boil, lower heat, and cook, partially covered, until lentils become a thick mush (about one hour).

  2. Meanwhile, heat canola oil in skillet, add vegetables and a little water, stir and cover. Cook, stirring occasionally, until vegetables are barely tender.

  3. Add curry powder, garlic, ginger and salt or soy sauce. Stir, then replace cover and simmer until vegetables are tender.

  4. Add vegetables to lentil mixture. Toss together, correct seasonings, and simmer for 10 minutes to blend flavors.

  5. Serve with rice.

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