Stone (aka twittelator)
mentioned making curried lentils and potatoes on a Twitter posting on New Year's
Day 2009. Inspired by that we made this and it was good.
Makes about 12 cups.
- 2 cups dried lentils (probably any kind will work, we have used regular brown lentils and also French green lentils)
- 2-1/2 quarts broth (can make your own chicken
broth this way)
- olive oil
- 2 onions, diced
- 4 large cloves garlic, cut into tiny pieces
- 5 large carrots, diced
- 4 stalks celery, diced
- 1 tsp. ground cumin (optional)
- 1 or 2 T. curry powder (optional)
- plain yoghurt (optional)
(Wallaby low-fat yoghurt is amazing)
- Put broth and dried lentils into a large pot over high to medium heat.
- Saute the onions and garlic in oil till golden.
- If adding cumin/curry, stir cumin and curry into the onions and
cook a minute or two more.
- Stir onion mixture into the lentils.
- Saute the carrots and celery in generous amount of olive oil till
just tender. Set aside.
- After lentils come to a full boil, reduce to simmer and simmer
till lentils are tender. This will take anywhere from 1/2 hour to
several hours depending on the type of lentils and the altitude.
(Brown lentils in mile-high Albuquerque take us about 1-1/2 hours.)
You will likely need to add additional water to lentils while they
- After lentils are tender, stir in the cooked carrots and celery.
Bring back to a boil but don't cook any more.
(Don't overcook the carrots, don't want them to be mushy.)
- Season with salt and pepper to taste. (Don't add additional salt
if broth is salty.)
- Spoon into bowls and add a dollup of yoghurt to each bowl.
Variations (not yet tried):
- Add diced potatoes along with the carrots and celery (per Andrew).
- Add 2 T. sauteed black mustard seeds (per Andrew).
- Add sauteed cumin seeds (per Andrew).
- Use lots more olive oil, up to 1 cup (per Andrew).
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