Curried Fall Vegetables With Lentils

* Exported from MasterCook *

CURRIED FALL VEGETABLES WITH LENTILS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Lentils, red
2 Onions -- chopped
1 tb Cumin, ground
2 ts Black pepper
2 tb Lemon juice
1 Pepper squash, or other
-winter squash
1 Sweet pepper, red
1 t Salt -- or to taste
1/4 c Oil
2 Garlic clove -- minced
1 tb Coriander, ground
1/4 ts Red pepper flakes
2 1/2 c Chicken or vegetable stock
1 sm Cauliflower
1/2 lb Green beans
1/2 c Peanuts

Pick over lentils for small stones or impurities.
Wash them in a sieve under cold running water. Drain
well and set aside.

In a large saucepan, heat oil over medium heat and
saute onions and garlic about 3 minutes or until
softened. Stir in cumin, coriander, turmeric, pepper
and chilies. Cook, stirring, 30 seconds. Stir in
lentils to coat well with oil. Stir in lemon juice
and stock. Bring to a boil. Reduce heat, cover and
simmer 5 minutes.

Meanwhile, peel squash and cut into 1 inch pieces.
You should have about 4 cups. Cut cauliflower into
small florets, about 6 cups worth. Cut red pepper into
thin strips. Trim beans and cut in two. Stir squash
and cauliflower into lentil mixture. Bring to a boil
again, reduce heat. Cover and simmer another 5
minutes. Stir in red pepper and beans and simmer 5
minutes longer. Stir in salt and peanuts.

Cook, uncovered, about another 5 minutes, or until all
vegetables are tender and lentils have formed a thick
sauce. Adjust seasonings to taste. Serve over hot
rice. The curry will thicken if made ahead and
reheated. Add more stock or water if necessary.
Submitted By SAM WARING
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 13
NOV 1995 132300 GMT



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