CURRIED LENTILS
Sometimes you can't improve on a basic recipe. This is an example. I found this recipe in an old New York Times Cookbook and I go to it again and again because it always comes out perfectly. Serve the lentils on a platter surrounded by a ring of jasmine rice. Also wonderful paired with chicken. Any type of lentil works great--I use yellow lentils.
Provided by PainterCook
Categories Low Protein
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the lentils and water in a pot. Add one of the onions and salt to taste and bring to a boil.
- Reduce heat and simmer, covered, for 30-40 minutes, until lentils are just tender. Drain.
- In a skillet, heat butter (or oil), add the remaining onion and garlic, and a pinch of salt. Cook until the onion just starts to brown.
- Add onions and garlic to the lentils. Add the curry powder and cook until very tender, about 10 more minutes.
- Serve with white rice and lemon wedges.
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