Monday, February 2, 2015

Madras Lentils

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


Ingredients

1 cup dry lentils
2 cups water, divided
1 cup diced onion
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 teaspoons chili powder
2 teaspoons cumin
1/8 teaspoon black pepper (optional)
1/2 cup nondairy milk such as rice or almond milk

Instructions

In a large skillet saute' onion 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.

No comments:

Popular Posts