This past weekend, I began Thanksgiving preparations by roasting poultry and making stock. A productive weekend, however the constant smell of roasting birds and boiling vegetables made the entire household hungry for something solid and non American. Our ex-patriot spirit found refuge in a Green Lentil Curry from Food & Wine January 2010 issue. Voted one of the best new vegetarian dishes of 2009, this recipe transforms your soup-bound pantry staples into curried delight.
Recipe Created by: Madhur Jafrey
Active: 30 minutes Total: 1 Hour
1 tsp finely grated ginger
1 garlic clove
2 tsp ground coriander
1 tsp ground cumin
3 TB canola oil
1/4 tsp cumin seeds
1 small shallot (I used green onions)
1 TB tomato paste mixed with 1 TB water
1 1/4 cup dried green lentils
1/4 tsp ground turmeric
4 ounces green beans cut into 3/4 inch lengths
4 ounces kale, stemmed and leaved finely chopped
1 medium carrot, thickly sliced
1 cup finely chopped cilantro (I used flat leaf parsley)
1/2 tsp cayenne pepper
- In a small bowl, combine the ginger, garlic, coriander and ground cumin. Stir in 1/4 cup water to make a paste. In a small skillet, heat the oil until shimmering. Add the cumin seeds and cook over moderately high heat for 5 seconds. Just until sizzling. Add the shallot and cook stirring, until lightly browned about 1 minute. Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and cook until thick, about 1 minute longer.
- In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt. Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro. Simmer for five minutes and serve.
Served in a bowl of stemmed basmati rice with a warm piece of naan, this is the perfect cure for your soup rut!