Curried Lentils
serves 4
Recipe from Andrew Schloss
Flavored with garlic and orange juice, these curried lentils can be served with rice or used to make lentil soup.
This recipe is part of Andrew Schloss's Sunday Dinners.
ingredients
1 pound lentils
1 tablespoon dried minced garlic
2 teaspoons dried minced onion
1 dried chili pepper
1 cinnamon stick
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon turmeric
1/4 cup olive oil
1/4 cup orange juice
timer
prep: 5 minutes
total: 45 minutes
tools
large mixing bowl
large pot
instructions
1. In a large mixing bowl, wash the lentils in several changes of cold water.
2. Meanwhile, bring a large pot of water mixed with dried minced garlic, dried minced onion, dried chili pepper and cinnamon stick to a boil.
3. Drain the lentils and add to the boiling water. Simmer for 35 to 40 minutes until the lentils are tender. Drain and remove the chili pepper and cinnamon stick.
4. Add the garlic, ginger, turmeric, olive oil and orange juice and mix thoroughly. Before serving, moisten with some of the cooking liquid from the curry and rewarm.
Comments
Says: February 04, 2009 at 12:19 AM
The flavors in this are way too subtle, bordering on bland. Next time I'll use just enough water that it's soaked up by the lentils and add and cook the ingredients in step 4 with the lentils for the last 15-20 minutes. I also plan to double the turmeric and be ready to add a little more OJ, a dash of ground cinnamon and some ground cayenne. I suspected it wouldn't be as flavorful as it could be before I started, but I always try new recipes 'as is' to get a baseline if they look worth trying. It smelled awesome while cooking, and next time it'll taste just as good.
Says: December 20, 2008 at 05:57 PM
This looks interesting but does the garlic, ginger, tumeric, olive oil and orange juice not get cooked at all then? Seems like cooking them for a bit would bring out the flavors more.