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Curried Lentils

If you like hearty seasonings, and will be eating these over lots of plain rice, you might double or even triple the spices.  Try them with rice, potatoes, or lots of crusty bread.

1 T oil
1 t coriander seed
1 t cumin seed
1/2 t celery seed
1/4 t anise seed
black pepper
2 finely chopped jalapenos

1 T oil
3 medium onions, chopped

1 1/2 C lentils
1 pint summer vegetable stock
1 C water

1/2 C tomato juice or small can tomato sauce
1-2 T molasses or honey
1/2 t salt   

Lightly crush the seeds with a mortar and pestle.  Stir into the oil and heat briefly in a small saute pan or microwave in a glass dish (plastic will melt); add the jalapenos and let the spices steep while you chop the onions.

Saute the onions in the oil; when they are translucent and soft, add the spiced oils, lentils, stock and water.  Bring to a gentle boil and simmer until the lentils are how you like them.

When the lentils are tender, stir in the tomato juice, molasses, and salt.  Taste & correct seasonings with salt and pepper, cayenne, or tabasco sauce.

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