TZUTC: -0800
MSGID: 35224.fidonet_cooking@1:105/500 2d9f4c93
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Lentils With Carrots & Peas
 Categories: Indian, Stews
      Yield: 4 Servings
 
      1 lg Onion; cut into chunks
      2 cl Garlic; crushed
      1 ts Fresh ginger; chopped
      1 tb Olive oil
      2 ts Curry powder or garam masala
      1 ts Salt
    1/2 ts Ground cumin
    1/2 ts Ground coriander
    1/4 ts Dry mustard
    1/4 ts Black pepper; freshly ground
    1/4 ts Cayenne
    1/4 ts Turmeric
    1/8 ts Ground cardamom or cloves
           - (optional)
      4 c  Water
  1 1/4 c  Dried brown lentils;
           - picked over & rinsed
      2 lg Carrots;
           - halved lengthwise and
           - cut into thin half-moons
    3/4 c  Green peas; thawed
      1 c  Unsweetened coconut milk
           Cooked basmati rice;
           - hot, to serve
 
  In a food processor, puree the onion, garlic, and ginger.
  
  Heat the olive oil in a large saucepan over medium heat. Add the onion
  puree, cover, and cook to mellow the flavor, about 5 minutes,
  stirring a few times to make sure it doesn't burn. Stir in all of the
  spices and cook, stirring, for 30 seconds. Add the water and bring to
  a simmer. Add the lentils, cover, and cook for 25 minutes. Add the
  carrots, cover, and continue to cook until tender, about 20 minutes
  more.
  
  When the lentils and carrots are tender, stir in the peas and coconut
  milk. Taste and adjust the seasonings, if needed. Simmer, uncovered,
  to incorporate the flavors, about 10 minutes. Serve hot over rice.
  
  Recipe by Vegan Planet by Robin Robertson
 
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