Monday, February 2, 2015

Madras Lentils

Serve this flavorful stew by itself or over rice or potatoes.


1 cup dry lentils
2 cups water, divided
1 cup diced onion
1 cup chopped mushrooms (optional)
1 stalk celery, diced
2 cloves garlic, minced
1 bay leaf
1 1/2 cups tomatoes, diced or one 14 oz can, undrained
1 1/2 cups cooked kidney beans or one 14 oz can, drained
2 to3 teaspoons chili powder
2 teaspoons cumin
1 teaspoon turmeric
1/8 teaspoon black pepper (optional)
1/2 cup nondairy milk such as rice or almond milk


In a large skillet cook onion, mushrooms and celery in 1/2 cup of the water for 10 minutes.

Add garlic, chili powder, cumin and black pepper and cook one minute longer.

Mix in lentils, bay leaf and 1 1/2 cups water and simmer covered for 30 minutes.

Add tomatoes and kidney beans.  Cook about 15 minutes or until lentils are tender.

Remove bay leaf.  Stir in nondairy milk.

* * *

Pressure cooker instructions for Madras Lentils and Rice

In pressure cooker, saute' onion, mushrooms, celery in 2 Tablespoons of water for 10 minutes. Add 2 more Tablespoons of water, 2 minced cloves of garlic, 1 Tablespoon chili powder, 2 teaspoons cumin and 1 teaspoon turmeric and cook one minute longer. Mix in one cup of uncooked lentils, 1/2 cup uncooked brown rice, 2 3/4 cups water, tomatoes and bay leaf. Cook under pressure for 10 minutes and allow pressure to release naturally. Remove bay leaf, stir in kidney beans, milk and 1/4 teaspoon or more of ground black pepper.

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