Posted by Doris Romeo on Jul 30, 2006 - 1:25:00 PM
Photo by Olga Litvin
Lentils are legumes, full of vitamins, low in calories and good healthy roughage. They are also very versatile. Lentil and sweet potato curry
1 med. onion chopped coarse 2 cloves garlic chopped 1 T. vegetable oil 2 cups dried lentils 2 lbs. sweet potatoes, peeled and diced 2 T. curry powder (available in all markets) 1 T. ground cumin 1 1/2 quarts vegetable broth (canned is ok) salt and pepper to taste a few chopped mint leaves
1 lb. dried lentils (I like to use orange lentils available at health food markets) 5 cups vegetable broth 1 onion peeled 1 small red onion chopped 1/4 cup extra virgin olive oil 5 T. white vinegar 1/2 tsp. sugar salt and pepper Rinse the lentils well, discarding any bad ones. Put whole onion and lentils in broth and bring to a boil. Lower the flame and simmer 25 minutes until tender. Drain lentils, remove the onion, put the lentils in a large bowl, add the red onion, oil, vinegar, sugar, salt and pepper. Mix well. Refrigerate for at least one hour, best if chilled for two hours. Serve as a main course or a side dish. Will keep for 5 days in the refrigerator.
Serving Bel Air, Benedict Canyon, Beverly Hills. Brentwood, Laurel Canyon, Los Feliz, Malibu, Pacific Palisades, Melrose, Santa Monica, Sherman Oaks, Studio City, Topanga, Canyon, Westwood & Hollywood Hills.