Lentil Stew (With Indian Curry Taste)


By Robyne Gray

  • 1 C lentils
  • 3 C water, 1 tsp salt
  • 1 large carrot- sliced
  • 1 Tbs olive oil
  • 1 C chopped onion
  • 1⁄2 C sliced celery
  • 1 tsp curry pwd
  • 1⁄4 tsp ground cumin
  • 1/8 tsp black pepper
  • 1-14 oz. can diced tomatoes
  • 2 Tbs cornmeal

1. Rinse and drain lentils. In 3qt saucepan, combine lentils, water and salt. Heat to boiling over high heat. Reduce heat to medium; cover and cook 15 min. Add carrot and cook until lentils are just tender-about 10 min. longer.

2. Meanwhile, in a skillet, heat oil. Add onion and celery; sauté 5 or so minutes. Stir in curry powder, cumin, and pepper.

3. In a cup drain 1⁄4 C liquid from tomatoes; stir in cornmeal until smooth. Stir cornmeal mixture into curry mixture along with remaining tomatoes. Heat to boiling stirring constantly, until thickened. Fold into lentils and cook 5 minutes.

4. Serve over brown rice. (Trader Joes “Jasmine long- grained brown rice” is great)