Lentil Curry

Name: Lentil Curry
Ingredients: 1 cup lentils (colour irrelevent, I use red); 4 cups vegetable stock; 1 medium onion (chopped); 3 garlic cloves (chopped or minced); 2 medium carrots (diced 1 cm); 2 celery ribs (diced 1 inch); 2 cups cabbage (1/2 small head, finely sliced); 1 (15 ounce) can diced tomatoes; 2 teaspoons curry powder; 3 tablespoons fresh cilantro; salt and pepper

11 ingredients

12 steps

Ingredients

1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper

Directions

1

Rinse lentils in strainer and sort through, removing debris.
2

Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
3

Add garlic, carrots, celery, and cabbage. Continue to saute for another couple of minutes.
4

Add curry powder and mix to bring out its flavour.
5

Add rinsed and drained lentils, broth and tomatoes.
6

Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
7

Add cilantro and season with salt and pepper to taste.
8

Serve over rice / toast / etc.
9

Notes:
10

I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
11

I play fast and loose with the quantities - very forgiving recipe.
12

Servings are a guess, I tend to make lots and use up all the vegies I can find.