Curried Lentils

Lentils are one of the great foods of the world. In stews, soups, salads, they have sustained human life for centuries. These curried lentils are spicy because of the jalapeño. Adjust to please your own palate.

• 1 pound lentils
• 1 tablespoon vegetable oil
• 2 teaspoons cumin seeds
• 1 large onion, chopped
• 1 small jalapeño pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon turmeric
• 3/4 pound plum tomatoes, chopped
• 8 cups water or vegetable broth
• 2 teaspoons fresh ginger, grated
• Salt to taste
• 1/2 cup nonfat yogurt
• 1/4 cup parsley OR cilantro, chopped

METHOD

Pick over lentils. Wash in colander.

Heat oil in large soup pot or Dutch oven. Sprinkle in cumin seeds and cook over medium heat until seeds begin to sizzle. Do not burn.

When seeds sizzle, stir in onion, jalapeño, garlic and turmeric. Cook over medium heat until onions begin to soften, about 10 minutes. Add tomatoes and cook another ten minutes.

Pour in broth or water. Stir in lentils, ginger and salt to taste. Simmer, covered, over medium heat until lentils are soft, about 45 minutes.

When lentils are tender, swirl in yogurt and sprinkle with parsley or cilantro.

Serves: 6 to 8

recipe from www.inmamaskitchen.com

Contributor: Diana Farrell Serbe

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