Toomay125: Curried Lentil Stew

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* Exported from MasterCook Mac *

 

Curried Lentil Stew

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler, p. 146

Serving Size : 6 Preparation Time :0:00

Categories : vegan stews

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon ground tumeric

1 teaspoon chili powder

2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 teaspoons coriander seeds -- whole

2 teaspoons mustard seeds

2 tablespoons canola oil

1 small onion -- finely diced

1 teaspoon fresh ginger -- grated

8 cups water

2 cups dried lentils -- sorted and rinsed

1/2 teaspoon salt

2 large carrots -- thickly sliced

3/4 pound potatoes -- peeled and diced

2 tablespoons lime juice

1/2 cup fresh cilantro

 

Lentils cook quickly and mix nicely with curry spices. This stew comes

together rapidly yet its rich flavor suggests that it cooked for hours.

 

Serves 6.

 

Mix together the turmeric, chili powder, cumin, cinnamon, and cloves.

Set aside. Grind the seeds with a mortar and pestle, then heat the oil

in large stockpot and add the seeds along with the onion. Saute over a

low heat for 2 - 3 minutes. Add the ginger and powdered spices, stir to

combine, then pour in the water along with the lentils and salt. Bring

to a boil, reduce heat, cover and simmer for 20 minutes. Stir

occasionally. Add the carrots and potatoes, then continue to cook

uncovered for 15 minutes. Stir in the lime juice and cilantro, then

serve.

 

Recommended companion dishes:

Buttermilk Cucumber Salad (page 59) and whole wheat bread.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 146

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 316 Calories; 6g Fat (15%

calories from fat); 20g Protein; 50g Carbohydrate; 0mg Cholesterol;

211mg Sodium

Food Exchanges: 3 Starch/Bread; 1 1/2 Lean Meat; 1 Vegetable; 1 Fat

 

NOTES : VEGAN

 

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