Curried Lentils

Another side dish from our Life Group’s Indian-themed dinner. This recipe is from More with Less.
  • 1 cup lentils
  • 2 1/2 cups water
  • 2 beef bouillon cubes (I only had chicken bouillon, so I used that; it was fine, obviously)
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 cup butter or margarine (I use less)
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1–2 tablespoons curry powder or garam masala (I use a mixture of both — a curry curry, if you will)
  • 2 tablespoons lemon juice
  1. Bring lentils, water, bouillon cubes, bay leaf, and salt to a boil and simmer 20 minutes.
  2. Sauté the onion and garlic in the butter or margarine. Add the curry powder when the onions are soft, and fry briefly.
  3. Add curry mixture to lentils and finish with the lemon juice.

4 Responses

  1. I saw this post via Rebecca Tredway. Do you serve it over rice? I’ve been looking for a curried lentils recipe! Thanks!!!

  2. You guys really need to start adding photos to make these recipes pin-able. ;)

  3. @Meg: I would normally serve it with rice (or, even better, saffron rice), but they are good on their own too. Today I had them wrapped in a tortilla.

    @Bethany: That’s totally been a goal of mine, and in fact I took a pic earlier today and just hadn’t gotten around to posting it yet. The main problem I have (apart from straight-up laziness) is that I don’t really take the best food pictures and, to be honest, it’s not an area of photography I’m super interested in pursuing. That said, I am going to make a real effort to at least post *some* picture — even if it’s ingredients or whatever. I’m sure practice won’t hurt.

    And FWIW, pictured is the Basic Lentils recipe (stop after step 1). Lentils are so much tastier than they look. :)

  4. Meg stopped in—yay!

    I never once considered that anyone would want to pin these recipes. New challenge!

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