[Home]  [GFCF Recipes]  [Frugal Weight-Loss]  [Food Storage]  [Christian Womanhood]  [Archives]  [Links]   [Contact Maggie]  [Maggie's Blog]  [Old Fashioned Education]  [Prairie Homemaker] Curried Lentils & Potatoes  1 cup dry lentils 1/4 to 1/2 teaspoon red pepper flakes 4 cups water 2 tablespoons butter or vegetable oil 1 large onion, coarsely chopped; about 3/4-cup 2 to 3 teaspoons curry powder 15 ounce can no-salt-added tomatoes 4 cups peeled & coarsely chopped potatoes 1 teaspoon salt 1 teaspoon honey This dish is easy and delicious. Start by measuring your lentils. Place them in a large pot. Add the water and red pepper flakes. Bring the lentils to a boil over high heat. Reduce the heat to low so the lentils simmer gently. Allow them to simmer like this for 20 minutes. They will be mostly tender but still a little chewy. If your lentils are more than a year old you may need to cook them longer to get them tender. Taste and simmer and use your best judgement. While the lentils simmer peel and chop your onion and potatoes. Set the potatoes aside. Heat the butter or oil in a 10-inch skillet. Add the onion and curry powder. Fry over medium-heat until the onions are tender and the spices smell good. This should take 2 to 3 minutes. Frying the onions and curry spices bring out their full flavor so please don't omit this step. Set the pot aside until the lentils finish cooking. Scrape the onions and curry powder into the pot of lentils. Add the remaining ingredients too. Taste. Add more curry powder, sweetener or red pepper if desired. Curry is a personal dish, each cook must customize it to their own tastebuds and the heat tolerance of her family. I use 1/4-teaspoon red pepper flakes and 3-teaspoons curry powder. If you prefer your curry especially spicy then feel free to use up to 1-teaspoon of red pepper flakes. Stir the mixture until everything is evenly combined. Simmer, uncovered for 15 to 20 more minutes, or until the potatoes are tender. Serve in deep bowls with hot buttered whole wheat flat bread and cooked rice. Makes 4 large servings. [Home]  [GFCF Recipes]  [Frugal Weight-Loss]  [Food Storage]  [Christian Womanhood]  [Archives]  [Links]   [Contact Maggie]  [Maggie's Blog]  [Old Fashioned Education]  [Prairie Homemaker] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2008  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10