Subj : Curried Lentils With Carrots & Peas
To   : All
From : Ben Collver
Date : Wed Dec 10 2025 07:08:43

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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