Curried Lentils

Tired of the usual meat and two veg? The next time you consider a meatless meal, turn to high-protein, low-fat, and low-cost lentils. Combined with the right seasonings, lentils are satisfying and delicious. Our Anonymous Taste-Testing Panel (aka Ron and I) rated this dish “excellent.”

Curried Lentils:

1 c. lentils
3 c. poultry or vegetable stock 
2 large onions, chopped (divided)
1 tsp. garlic salt
3 tbsp. olive oil
2 garlic cloves, finely minced
1 tbsp. curry powder
1 tsp. cumin
2 or 4 tsp. snipped parsley

Rinse lentils under running water. In a large saucepan, combine lentils, stock, half the chopped onion, and garlic salt. Bring just to a boil over medium-high heat and immediately reduce heat to medium-low. Simmer, covered, 30-to-40 min., or until lentils are tender. Drain and briefly set aside. Heat olive oil in medium skillet. Sauté remaining onion and garlic until soft and translucent, 7-to-10 min. Stir in drained lentil-and-onion mixture, curry powder, and cumin, cooking until heated through. Add parsley just before serving.

Water or stock? See the Index: How to Make Stock.

The bigger the better: Use 2 large onions.

Chop and sauté one onion with garlic in first part of recipe.

Cook onion, seasoning, and lentils. Parsley goes in last.

Starting tomorrow: An entire week of Brownie recipes, from the decadent to the unusual to the fudge-y fantastic!