366 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman

Author:Andrea Chesman
Language: eng
Format: mobi, epub
Publisher: Penguin Group US
Published: 2013-02-25T12:32:44+00:00

Red Lentil Vegetable *Stew

YIELD: 4 SERVINGS

The lentils form the sauce for this Indian-spiced vegetable mélange. It is especially delicious made with garden-fresh summer vegetables.

¾ cup dried red lentils, rinsed

2½ cups water

2 tablespoons canola oil

1 large onion, halved

and thinly sliced

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon curry powder

Salt

1 small head cauliflower, broken

into florets (about 4 cups)

2 vine-ripened tomatoes, diced,

or 1 cup canned tomatoes, well

drained

Kernels from 2 ears corn or

1½ cups frozen corn

1 cup fresh or frozen peas

¼ cup chopped fresh cilantro

Hot cooked rice (optional)

Combine the lentils and water in a saucepan, cover, and bring to a boil. Reduce the heat and simmer for 15 minutes.

Heat the canola oil in a large saucepan or Dutch oven over medium-low heat. Add the onion and cook until slightly limp, about 3 minutes. Stir in the garlic, cumin, garam masala, and curry powder, and cook until fragrant, about 3 minutes. Stir in the lentils and cooking liquid. Add salt to taste. Add the cauliflower and stir to coat well. Bring to a simmer, cover, and cook for 10 minutes. Stir in the tomatoes, corn, and peas, and continue to simmer for another 5 minutes.

Stir in the cilantro. Taste and adjust the seasonings. Serve hot, over rice, if desired.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.