Auros (auros) wrote,

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Curried Lentil recipe, for zestyping

Since Ping asked about this, I figured I'd put up the details of the curried lentils.

The basic recipe is taken from the Live Earth Farm newsletter. (Scroll to the bottom to see the original version.) With the modifications Xta and I made, it becomes:

Curried Lentil Stew
makes about 2½ quarts, 6-8 servings (depending how big the servings are)

  • 2 Tbsp olive oil

  • 1 large onion, diced

  • 5 tsp curry powder (we use Schilling/McCormick curry powder, which is British style, because there's something in Garam Masala that Xta doesn't like, and it's not in the Brit version)

  • ½ tsp cayenne pepper (was originally ¼, but I like it spicier; I use the quarter-teaspoon measure, but scoop out such that it's mounded to be almost twice the volume of the bowl)

  • 1 32oz box Imagine Organic No-Chicken broth plus 1 14oz can of some other broth (we do it this way because 1. we really like Imagine Organic, and 2. the I.O. No-Chicken has no tomato in it, and reducing tomato-ness is good for Xta, since she's allergic; the original recipe uses 3 14-oz cans of broth)

  • 1 large bunch chard, stems removed, coarsely chopped (the pieces should loosely fill about 12 cups)

  • 1 lb red lentils (about 2¼ C)

  • 1 15oz can garbanzo beans (chickpeas), drained

  • a couple of handfuls of sultanas (golden raisins), probably about 1½ cups

  • plenty of plain yogurt (I find the standard large-size yogurt container -- a quart, I think? -- to be the right amount of yogurt for the full batch of stew)


  • In a large heavy saucepan, sauté onion in oil til transluscent, and just barely starting to caramelize; about 15-18 min. (You may need to add a Tbsp of water to prevent burning.)

  • Add spices, broth, and chard. Bring to a boil over medium-high heat.

  • Add lentils, garbanzos, and sultanas. Reduce to medium and cover; simmer about 10 minutes, stirring every few minutes, until lentils are tender.

  • Serve topped with yogurt. (I also add some salt, and a bit more cayenne, to my own. I've actually added a leeetle bit of salt to the recipe, when I've made it, because I have this coarse-grain sea-salt which takes the 10 min of cooking to really dissolve, so it's not much good as an additive just before serving -- you end up crunching down on the crystals, so some bites are way too salty, and others are unsalted.)


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