Curried Red Lentils and Potatoes (From Cooking with Herbs and Spices, 3-4/02)
|Prep Time:||1 hour|
|Number of Servings:||4-6 servings|
|Ingredients:||3 tablespoons vegetable oil or clarified butter
1 small onion, peeled and diced
2 teaspoons minced garlic
1 tablespoon Madras curry powder
2 medium potatoes, peeled and diced into 1 cubes
1-1/2 cups red lentils
3 cups chicken broth or vegetable broth
1 cup diced tomatoes, fresh or canned
1/2 teaspoon salt
1/4 cup fresh lemon juice
Heat the oil or butter in a small heavy saucepot over medium heat and add the onion and garlic. Saute the onion and garlic for 5 minutes, or until translucent but not browned. \ Lower the heat, add the curry powder, and saute the spices with the onions for an additional 5 minutes, stirring often and taking great care not to burn the spices. Add the potatoes and lentils; stir them to coat them with the fat and spices.
Add the chicken or vegetable broth along with the tomatoes, salt and lemon juice. Bring the liquid to a boil, lower it to a very low simmer and skim any impurities that may have risen to the surface. Slowly cook the lentils and potatoes for approximately 45 minutes, or until they are fully cooked and the lentils have begun to lose their shape and thicken the broth considerably. If it becomes too thick, simply add a desired amount of additional broth. Serve over steamed basmati rice.