Wednesday, July 18, 2012

Curried Lentils (Incredibly Easy!)

As I mentioned in my "Welcome" post, I don't like to prepare dishes that require an arm and a leg's worth of spices. That is why I have become quite a fan of all-in-one seasonings. I tend to stay away from "Italian seasoning", but McCormick's curry powder is actually kind of delicious! I know, I know... a thousand Indians just freaked out right now, but ya' know what... it's good enough for my all-American palate! For those of you from Rhode Island, I offer you the following warning: do not purchase curry powder from Job Lot. I have done this, and while it was a different type of dish (creamy chicken curry), my plate still looked like Benjamin Moore had personally dumped a bucket of dandelion-colored paint over my food and then proceeded to add random spices that made it taste the way I imagine a Japanese/Mexican/Cajun breakfast would.

Another word of warning: Before you make this, make sure you're wearing clothing that you don't mind throwing in the wash immediately after. Also make sure that you don't have anywhere to be right after dinner. In other words... if you plan to leave the house after your meal, be sure to shower and put on fresh clothes.

1/2 pound of lentils
1 tsp curry powder (the one that comes in the small plastic cylindrical container... no need to break the bank and buy the one in the fancy glass jar)
1/2 boiling onion, diced
1 or 2 cloves of garlic, crushed
3 cups chicken stock (Or you can follow my ghetto lead and use bullion + water)
3 carrots, cut into 1/2" discs

1. Get a large pot.

2. Combine all ingredients and turn the stove heat to high. Cover and let the stock come to a boil.

3. When the chicken stock comes to a boil, turn the heat to medium. Let simmer until the lentils are soft, about 45 minutes.

4. Serve with rice. To make rice that's equally as ghetto as the chicken stock, cook the rice as directed on the package and add a handful of coconut. Sometimes I add a little bit of sugar, too. The sweetness mixed with the spiciness of the curry is a great combination. I'm sure you could amp up this rice to make it more legit by adding creme of coconut, but I like to do things on the cheap, and I am satisfied with it this way!

Happy eating!! Pin It

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