Smallwood Recipes

Debbie's Curried Lentils

I know, "Lentils? Do I have to like lentils?" The answer is no, but if you make them this way then you won't be forcing yourself to "eat what is good for you". This has great flavor. I serve it over brown rice and top it with a little dollop of greek yogurt or sour cream. We liked it along side grilled chicken and grilled tomatoes.

Topping ideas: raisins or craisins, green olives, peanuts, yogurt or sour cream, bananas.

Recipe originally from Mom (Gelynne)

Multiply:
×1
Serves 10 per batch

Ingredients

  • 4 ½ CupsLentils, 1 pound
  • 7 CupsWater
  • 2Bay Leaf
  • 3 TeaspoonSalt
  • 1 TablespoonOlive Oil
  • 1 LargeYellow Onion, about 2 c chopped
  • 2 CupsCarrots, diced
  • 1 CloveGarlic, minced
  • 1 TablespoonCurry Powder, up to 2 T, to taste
  • 2 TablespoonLemon Juice
  • 2 TablespoonParsley, chopped
  • 2 CupsBrown Rice, uncooked, for serving

Instructions

  1. Bring the 4 ½ Cups Lentils, 7 Cups Water, 2 Bay Leaf, and 2 Teaspoon Salt to a boil, then simmer 20 minutes.
  2. Meanwhile, sauté the 1 Tablespoon Olive Oil, 1 Large Yellow Onion, 2 Cups Carrots, and 1 Clove Garlic together.
  3. Then add the remaining 1 Teaspoon Salt and the 1 Tablespoon Curry Powder. Sauté a minute or two longer.
  4. Add the mixture to the lentils along with the 2 Tablespoon Lemon Juice and 2 Tablespoon Parsley.
  5. Cook the 2 Cups Brown Rice and serve the lentils over it, topped with a little dollop of greek yogurt or sour cream.