Easy Eats : Main Ingredient : Meatless : Red Lentil & Vegetable Curry

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Easy Eats > Main Ingredient : Meatless > Red Lentil & Vegetable Curry

Red Lentil & Vegetable Curry


This low-fat meatless main course is good with a side of yogurt and chutney. It's also great over rice or wrapped in a tortilla and eaten burrito-style. The recipe can be cut in half, but since it freezes well, make the full recipe and freeze the leftovers.

SERVES: 6
PREP TIME: 20 Minutes
COOK TIME: 480 Minutes

Ingredients

1 pound dried red lentils, picked over and rinsed
1 onion, cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
3 carrots, peeled and cut into 1/2-inch dice
2 cups zucchini, cut into 1/2-inch dice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon garam masala
1 teaspoon freshly grated ginger
4 cups water
Salt and pepper to taste
Fresh cilantro, optional

Directions

	To assemble:: Place lentils, onion, celery, carrots, zucchini, coriander, cumin, garam masala and ginger into crockpot. Add water. Stir well. Press mixture down so most of it is covered by water.

	To cook:: Cover and cook on low heat for 8 hours or until lentils are tender.

	To serve:: Season with salt and pepper. Garnish with fresh cilantro. Serve with yogurt.

	Tips:: Grind whole coriander seeds in a spice grinder or mortar and pestle, and use in recipes calling for ground coriander. One teaspoon coriander seeds equals one teaspoon ground coriander. Any veggie will do! Tailor this recipe to any vegetables you like - try potatoes, yellow squash or even green beans - just keep the amount about the same as called for in the recipe. Dont' lift the lid: Lifting the crockpot lid to check on the food breaks the seal and adds about 20 minutes to the cooking time. Know your lentils: The main differences between red and green or brown lentils are red cook faster and are mushier since their outer shells have been removed.