Curried Lentils

I made these lentils awhile ago, after being inspired by a Sri Lankan friend cooking for me. They were so good and such a great protein addition to just about everything, I fell in love. I didn't realize I hadn't posted it yet, until I went looking to make them for the third time and couldn't find the recipe!

What a dingbat. Sorry I held these out on you. Make lentils.

Curried Lentils
The Fig Tree 

• 2 cups of red lentils (rinsed)


• 1 teaspoon of olive oil


• 4 cloves of garlic; minced (or 1 and 1/2 teaspoons of garlic powder)


• 1-28 ounce can of diced tomatoes


• 2 cups of vegetable stock


• 1 and 1/2 teaspoons of ground cumin


• 1 teaspoon of turmeric


• 3/4 teaspoon of ground cinnamon


• salt and pepper to taste


• 1/4 teaspoon of cayenne (optional)

Rinse the lentils well and soak them for 5 minutes in warm water. Drain.

Add olive oil to a large pot. Sauté garlic on medium heat for about a minute.

Add canned tomatoes to garlic. Add cumin, cinnamon, turmeric, salt and pepper. Stir to combine.

Add 2 cups of vegetable stock. Bring mixture to a boil and add the drained lentils

Reduce to a simmer. Partially cover the pot with a lid. Simmer for 15 minutes until lentils are tender. If you find that the lentils are becoming too dry, add an additional 1/2 cup of water or vegetable stock.

Curried Butternut Squash and Potato Latkes with Apple Salsau

I don't know that I had ever had a latke before this endeavor. I am now a convert. What a fun snack! Minus having to shread and peal the potatoes and butternut squash, these are pretty easy and definitely yummy. The salsa that goes with it is very versatile as well. I think it would go well with fish or even as a salsa for chips!



Curried Butternut Squash and Potato Latkes with Apple Salsa
Cooking Light, December 2010

1 1/2 cups finely chopped Gala apples
1 tablespoon fresh lime juice
1/4 cup thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 tablespoons chopped fresh cilantro, divided
5/8 teaspoon kosher salt, divided
3 cups shredded, peeled butternut squash (about 3/4 pound)
3 cups shredded peeled baking potato (3/4 pound)
1 cup grated onion
6 tablespoons all-purpose flour
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large egg
1/4 cup olive oil, divided



Combine apple and lime in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.

Combine squash, potato and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour and next 5 ingredients (through egg) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.