Curried fall vegetables with lentils

 
                    CURRIED FALL VEGETABLES WITH LENTILS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Lentils, red
    2                    Onions -- chopped
    1       tb           Cumin, ground
    2       ts           Black pepper
    2       tb           Lemon juice
    1                    Pepper squash, or other
                         -winter squash
    1                    Sweet pepper, red
    1       t            Salt -- or to taste
      1/4   c            Oil
    2                    Garlic clove -- minced
    1       tb           Coriander, ground
      1/4   ts           Red pepper flakes
    2 1/2   c            Chicken or vegetable stock
    1       sm           Cauliflower
      1/2   lb           Green beans
      1/2   c            Peanuts
 
   Pick over lentils for small stones or impurities.
   Wash them in a sieve under cold running water.  Drain
   well and set aside.
   
   In a large saucepan, heat oil over medium heat and
   saute onions and garlic about 3 minutes or until
   softened.  Stir in cumin, coriander, turmeric, pepper
   and chilies.  Cook, stirring, 30 seconds. Stir in
   lentils to coat well with oil.  Stir in lemon juice
   and stock. Bring to a boil. Reduce heat, cover and
   simmer 5 minutes.
   
   Meanwhile, peel squash and cut into 1 inch pieces.
   You should have about 4 cups.  Cut cauliflower into
   small florets, about 6 cups worth. Cut red pepper into
   thin strips.  Trim beans and cut in two.  Stir squash
   and cauliflower into lentil mixture. Bring to a boil
   again, reduce heat. Cover and simmer another 5
   minutes. Stir in red pepper and beans and simmer 5
   minutes longer.  Stir in salt and peanuts.
   
   Cook, uncovered, about another 5 minutes, or until all
   vegetables are tender and lentils have formed a thick
   sauce.  Adjust seasonings to taste. Serve over hot
   rice.  The curry will thicken if made ahead and
   reheated. Add more stock or water if necessary.
   Submitted By SAM WARING
     On   MON, 13
   NOV 1995 132300 GMT
  
 
 
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