Jean Immerwahr’s Curried Lentils
 
 

Serves 4-6

Time: 45 minutes


5 cups boiling water

1 heaping cup lentils

1½ tsp salt

1 tsp turmeric

½ tsp red chili powder

2 med potatoes, cubed

2 med carrots, cubed

 

1.  To boiling water add rinsed and drained lentils, turmeric, chili powder and salt.  Bring to boil again, turn down heat, boil slowly. 


2.  After 8 minutes, add carrots, potatoes.  Cook until vegetables and lentils are tender but not mushy.  If too dry add more hot water.  Stir occasionally. 


3.  Heat oil in small frypan.  Fry onions, garlic, ginger until onions are transparent, add to lentils.  Cook slowly about 5 minutes. 


4.  Then add garam masala, lemon juice.   Serve with rice or by itself. 


Served with a side dish of yogurt and a tomato salad, this is a complete meal.  Double the recipe for a crowd or for a second meal later on.

1 tbsp oil

1 med onion, chopped thin

2 cloves garlic, minced

½  inch piece of ginger root, minced (or powdered ginger)

1 tbsp lemon

1 tsp garam masala*