Wednesday, September 1, 2010

Curried Red Lentils

I happened upon these delightful split red lentils a few years ago, and developed one of our favorite recipes. One thing I appreciate about the red lentil is that it cooks so quickly. The stew was done before my brown rice could finish cooking!

1 celery rib, diced
1 carrot, diced
1 small onion, diced
1 C. red lentils
2 C. vegetable broth (I made mine with 4 Tbs. vegetarian chicken broth and 2 cups water)
1 C. water
1/2 can lite coconut milk
1 Tb. curry powder
1/2 tsp. salt
1/8 tsp. granulated garlic
pepper to taste

In a medium saucepan, saute celery, carrots and onion. When they are softened, add red lentils. Cook for a few minutes before adding broth and water. Bring to a boil and add seasonings and coconut milk. Cook on medium-high heat until the soup begins to thicken slightly, then turn down and simmer until the lentils look slightly smooth and creamy. Stir occasionally to keep from sticking.

This stew is great served over brown rice. We even eat it over whole wheat toast sometimes!

No comments:

Post a Comment