I made this dish the first time two weeks ago and fell in love with it; its aroma, its fragrance, its velvety texture and most importantly the wonderful burst of flavours that accompany the rest. It’s one of those sensual dishes where you just let yourself go and let every morsel melt in your mouth and end the dish by licking your spoon ‘til the last drop is consumed.
This AMAZING lentil recipe was sent to me by my dear friend Su from Vancouver as she heard my calling for more Asian vegetarian recipes. She knows how much I love cooking especially when the recipes are easy.
A great dish to prepare for a busy week coming ahead.
Preparation: 20 minutes; Cooking time: 20-30 minutes
Recipe “au pif”:
1 tbsp Olive Oil
3 Cloves Garlic - Minced
1 Onion - Minced
3 tbsp Good Quality Curry Powder (I like using Thai or Malaysian curry, if using paste use 1 tbsp only)
1 tsp Fresh Ginger - Grated
1 Fresh Jalopeno Pepper - Seeded & Minced (I like leaving the seeds in for more heat)
1 Cup Dried Lentils**
2 Sweet potatoes - Peeled & Cubed
2 Tomatoes - Chopped including juice
4 Cups Vegetable stock
Pinch Sea Salt
1 Cup Nonfat Plain Yogourt (optional)
¼ Cup Minced Cilantro, or Parsley
** If using canned lentils only use 1 cup of stock
Heat Large Pot on Med>High
Saute Garlic,onions, curry powder,ginger,& Jalopeno for 4 minutes
Add Lentils, sweet potatoes, tomatoes, stock & salt
Bring to a boil
Reduce heat to medium
Cover loosely and simmer until lentils are tender…about 30 minutes
Just before serving stir in yogourt & sprinkle with minced cilantro
Serves 6-8 people.
Serve with steamed white rice, or serve alone with a poached egg.