Recipe - Green Lentil Curry With Potatoes And Vegetables

2 cup Dried lentils; rinsed
(green, red, or brown)
2 tablespoon Vegetable oil
1 md Onion; minced
12 Mushrooms; cut or sliced up
1 small Zucchini; minced
2 Tomatoes; cored and minced
4 Cloves garlic; minced
1 Jalapeno pepper; seeded and
minced (optional)
1 tablespoon Fresh ginger root; minced
1 tablespoon Curry powder; (Madra or
Caribbeanstyle)
1 teaspoon Ground cumin
1 teaspoon Ground coriander; or garam
masala
1 teaspoon Salt
One half teaspoon Ground black pepper
2 cup White potatoes; unpeeled,
minced
2 Carrots; peeled and minced
8 Broccoli florets; or
cauliflower florets
8 cup Hot cooked rice

Place the lentils in plenty of water to cover and cook until tender (see
package for time; 30 to 45 minutes). Drain the lentils in a slander,
reserving 2 cups of the cooking liquid, and set aside.

Heat the oil in a large saucepan over medium heat and add the onion,
mushrooms, and zucchini. Cook for about 7 minutes, until the vegetables are
tender, stirring occasionally. Add the tomatoes, garlic, jalapeno, and
ginger, and cook for 4 to 5 minutes more. Add the seasonings and cook 1
minute more.

Blend in the lentils, reserved cooking liquid, potatoes, and carrots and
cook over low heat for 35 to 40 minutes, stirring occasionally. Add the
broccoli and cook for another 5 to 10 minutes until broccoli is fork
tender.

Remove from the heat and serve with basmati rice. A cucumber raita or
plain, lowfat yogurt make a soothing accompaniment.

Yield: 6 to 8 servings For 8, each serving provides: 303 Calories 5 g
fat, excludes rice and sauce. Jay says ... Green lentils are quite abundant
in India and are rapidly becoming more popular in the US. Green mung beans
may be used for this dish as well as other kinds of lentils. from Lean
Bean Cuisine (1995) Jay Solomon / ISBN 1559584386 / Beans, Vegetarian.
Formatted by patH phannema@wizard.ucr.edu

Recipe by: Jay Solomon of Vegetarian Times

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 02,
1998