This one came off rather well. I had it over rice.

Next time will reduce the onions by half and double the garlic. Might
up the curry too though could be they intended a hotter one than I used.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Lentils
Categories: Polkadot, Beans
Yield: 1 Servings

1 c Lentils
3 c Broth or water
2 lg Onions,
-chopped fine (2 cups)
-divided
1 tb Olive oil
1 Minced clove garlic
1 ts Curry powder
-salt to taste, if desired
-(omit if using broth)

In a medium saucepan, combine the lentils, broth or water, half the
onions, and salt. Bring the ingredients to a boil, reduce the heat,
cover the pan, and simmer the lentils until they are tender, about
30-40 minutes. Drain the lentils.

While the lentils are cooking, heat the oil in a skillet, add the
remaining onions and the garlic, and saute the vegetables until they
begin to brown. Add them to the cooked lentils along with the curry,
combining the ingredients well. Cover the pan and heat the lentils a
few minutes longer. Serve over rice.

Source: "Good Food Book," Jane Brody

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

Posted to MC-Recipe Digest V1 #702 by Lisa Clarke > on
Aug 1, 9

MMMMM

cshenk wrote:

> This one came off rather well. I had it over rice.
>
> Next time will reduce the onions by half and double the garlic. Might
> up the curry too though could be they intended a hotter one than I
> used.
>
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Curried Lentils
> Categories: Polkadot, Beans
> Yield: 1 Servings
>
> 1 c Lentils
> 3 c Broth or water
> 2 lg Onions,
> -chopped fine (2 cups)
> -divided
> 1 tb Olive oil
> 1 Minced clove garlic
> 1 ts Curry powder
> -salt to taste, if desired
> -(omit if using broth)
>
> In a medium saucepan, combine the lentils, broth or water, half the
> onions, and salt. Bring the ingredients to a boil, reduce the heat,
> cover the pan, and simmer the lentils until they are tender, about
> 30-40 minutes. Drain the lentils.
>
> While the lentils are cooking, heat the oil in a skillet, add the
> remaining onions and the garlic, and saute the vegetables until they
> begin to brown. Add them to the cooked lentils along with the curry,
> combining the ingredients well. Cover the pan and heat the lentils a
> few minutes longer. Serve over rice.
>
> Source: "Good Food Book," Jane Brody
>
> * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
>
> Posted to MC-Recipe Digest V1 #702 by Lisa Clarke > on
> Aug 1, 9
>
> MMMMM

I've pretty much picked this one for next trial but will make up plain
lentils to replace the can they used:

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Lentil And Tomato Soup
Categories: Vegan
Yield: 1 Servings

1 md Onion, chopped
2 Cloves garlic, crushed
2 t Garam masala
1 t Ground coriander
1 t Turmeric
1/2 t Chilli powder
1 cn (1.5 cups?) green lentils,
-drained
1 cn (same size) chopped
-tomatoes
2 pt Vegetable stock

1.Saute onions and garlic in a little of the stock until soft

2.Mix all the spices with a little water to make a paste and add to

the onions. Cook for 2-3 mins

3.Add lentils, tomatoes and stock, cover and simmer for 30-35 mins

(Paddy Grove)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

MMMMM

Vegetable stock from last week but may need a little chicken stock to
fill it out to my desired consistancy.

"cshenk" > wrote in message
...
> cshenk wrote:
>
>> This one came off rather well. I had it over rice.
>>
>> Next time will reduce the onions by half and double the garlic. Might
>> up the curry too though could be they intended a hotter one than I
>> used.
>>
>>
>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>>
>> Title: Curried Lentils
>> Categories: Polkadot, Beans
>> Yield: 1 Servings
>>
>> 1 c Lentils
>> 3 c Broth or water
>> 2 lg Onions,
>> -chopped fine (2 cups)
>> -divided
>> 1 tb Olive oil
>> 1 Minced clove garlic
>> 1 ts Curry powder
>> -salt to taste, if desired
>> -(omit if using broth)
>>
>> In a medium saucepan, combine the lentils, broth or water, half the
>> onions, and salt. Bring the ingredients to a boil, reduce the heat,
>> cover the pan, and simmer the lentils until they are tender, about
>> 30-40 minutes. Drain the lentils.
>>
>> While the lentils are cooking, heat the oil in a skillet, add the
>> remaining onions and the garlic, and saute the vegetables until they
>> begin to brown. Add them to the cooked lentils along with the curry,
>> combining the ingredients well. Cover the pan and heat the lentils a
>> few minutes longer. Serve over rice.
>>
>> Source: "Good Food Book," Jane Brody
>>
>> * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
>>
>> Posted to MC-Recipe Digest V1 #702 by Lisa Clarke > on
>> Aug 1, 9
>>
>> MMMMM
>
> I've pretty much picked this one for next trial but will make up plain
> lentils to replace the can they used:
>
> MMMMM----- Recipe via Meal-Master (tm) v8.05
>
> Title: Spicy Lentil And Tomato Soup
> Categories: Vegan
> Yield: 1 Servings
>
> 1 md Onion, chopped
> 2 Cloves garlic, crushed
> 2 t Garam masala
> 1 t Ground coriander
> 1 t Turmeric
> 1/2 t Chilli powder
> 1 cn (1.5 cups?) green lentils,
> -drained
> 1 cn (same size) chopped
> -tomatoes
> 2 pt Vegetable stock
>
> 1.Saute onions and garlic in a little of the stock until soft
>
> 2.Mix all the spices with a little water to make a paste and add to
>
> the onions. Cook for 2-3 mins
>
> 3.Add lentils, tomatoes and stock, cover and simmer for 30-35 mins
>
> (Paddy Grove)
> From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
> MMCONV)
>
> MMMMM
>
> Vegetable stock from last week but may need a little chicken stock to
> fill it out to my desired consistancy.

This 2nd recipe would be very similar to the dahl I make at home, the only
real difference is I would fry off the onions, garlic and spices before
adding the stock. Oh yes and dried lentils rather than canned and our local
"weigh and pay" has a great selection of lentils/dahl to chose from.

Currently finishing off Pea and Ham soup using green lentils and the bones
and bits from the Christmas ham.

Mike

On Sunday, January 3, 2021 at 4:06:16 PM UTC-5, cshenk wrote:
> cshenk wrote:
>
> > This one came off rather well. I had it over rice.
> >
> > Next time will reduce the onions by half and double the garlic. Might
> > up the curry too though could be they intended a hotter one than I
> > used.
> >
> >
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Curried Lentils
> > Categories: Polkadot, Beans
> > Yield: 1 Servings
> >
> > 1 c Lentils
> > 3 c Broth or water
> > 2 lg Onions,
> > -chopped fine (2 cups)
> > -divided
> > 1 tb Olive oil
> > 1 Minced clove garlic
> > 1 ts Curry powder
> > -salt to taste, if desired
> > -(omit if using broth)
> >
> > In a medium saucepan, combine the lentils, broth or water, half the
> > onions, and salt. Bring the ingredients to a boil, reduce the heat,
> > cover the pan, and simmer the lentils until they are tender, about
> > 30-40 minutes. Drain the lentils.
> >
> > While the lentils are cooking, heat the oil in a skillet, add the
> > remaining onions and the garlic, and saute the vegetables until they
> > begin to brown. Add them to the cooked lentils along with the curry,
> > combining the ingredients well. Cover the pan and heat the lentils a
> > few minutes longer. Serve over rice.
> >
> > Source: "Good Food Book," Jane Brody
> >
> > * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
> >
> > Posted to MC-Recipe Digest V1 #702 by Lisa Clarke > on
> > Aug 1, 9
> >
> > MMMMM
> I've pretty much picked this one for next trial but will make up plain
> lentils to replace the can they used:

The spelling "Chilli powder" suggests they mean powdered hot
peppers, rather than the mix of peppers and spices used for
making American chili.

Cindy Hamilton


> MMMMM----- Recipe via Meal-Master (tm) v8.05
> Title: Spicy Lentil And Tomato Soup
> Categories: Vegan
> Yield: 1 Servings
>
> 1 md Onion, chopped
> 2 Cloves garlic, crushed
> 2 t Garam masala
> 1 t Ground coriander
> 1 t Turmeric
> 1/2 t Chilli powder
> 1 cn (1.5 cups?) green lentils,
> -drained
> 1 cn (same size) chopped
> -tomatoes
> 2 pt Vegetable stock
>
> 1.Saute onions and garlic in a little of the stock until soft
>
> 2.Mix all the spices with a little water to make a paste and add to
>
> the onions. Cook for 2-3 mins
>
> 3.Add lentils, tomatoes and stock, cover and simmer for 30-35 mins
>
> (Paddy Grove)
> From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
> MMCONV)
>
> MMMMM
>
> Vegetable stock from last week but may need a little chicken stock to
> fill it out to my desired consistancy.

Bloke Down The Pub wrote:

>
> "cshenk" > wrote in message
> ...
> > cshenk wrote:
> >
> > > This one came off rather well. I had it over rice.
> > >
> > > Next time will reduce the onions by half and double the garlic.
> > > Might up the curry too though could be they intended a hotter one
> > > than I used.
> > >
> > >
> > > MMMMM----- Recipe via Meal-Master (tm) v8.05
> > >
> >> Title: Curried Lentils
> >> Categories: Polkadot, Beans
> >> Yield: 1 Servings
> > >
> >> 1 c Lentils
> >> 3 c Broth or water
> >> 2 lg Onions,
> >> -chopped fine (2 cups)
> >> -divided
> >> 1 tb Olive oil
> >> 1 Minced clove garlic
> >> 1 ts Curry powder
> >> -salt to taste, if desired
> >> -(omit if using broth)
> > >
> >> In a medium saucepan, combine the lentils, broth or water, half
> the >> onions, and salt. Bring the ingredients to a boil, reduce
> the heat, >> cover the pan, and simmer the lentils until they are
> tender, about >> 30-40 minutes. Drain the lentils.
> > >
> >> While the lentils are cooking, heat the oil in a skillet, add the
> >> remaining onions and the garlic, and saute the vegetables until
> they >> begin to brown. Add them to the cooked lentils along with
> the curry, >> combining the ingredients well. Cover the pan and heat
> the lentils a >> few minutes longer. Serve over rice.
> > >
> >> Source: "Good Food Book," Jane Brody
> > >
> >> * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
> > >
> >> Posted to MC-Recipe Digest V1 #702 by Lisa Clarke >
> on >> Aug 1, 9
> > >
> > > MMMMM
> >
> > I've pretty much picked this one for next trial but will make up
> > plain lentils to replace the can they used:
> >
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Spicy Lentil And Tomato Soup
> > Categories: Vegan
> > Yield: 1 Servings
> >
> > 1 md Onion, chopped
> > 2 Cloves garlic, crushed
> > 2 t Garam masala
> > 1 t Ground coriander
> > 1 t Turmeric
> > 1/2 t Chilli powder
> > 1 cn (1.5 cups?) green lentils,
> > -drained
> > 1 cn (same size) chopped
> > -tomatoes
> > 2 pt Vegetable stock
> >
> > 1.Saute onions and garlic in a little of the stock until soft
> >
> > 2.Mix all the spices with a little water to make a paste and add to
> >
> > the onions. Cook for 2-3 mins
> >
> > 3.Add lentils, tomatoes and stock, cover and simmer for 30-35 mins
> >
> > (Paddy Grove)
> > From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
> > MMCONV)
> >
> > MMMMM
> >
> > Vegetable stock from last week but may need a little chicken stock
> > to fill it out to my desired consistancy.
>
> This 2nd recipe would be very similar to the dahl I make at home, the
> only real difference is I would fry off the onions, garlic and spices
> before adding the stock. Oh yes and dried lentils rather than canned
> and our local "weigh and pay" has a great selection of lentils/dahl
> to chose from.
>
> Currently finishing off Pea and Ham soup using green lentils and the
> bones and bits from the Christmas ham.
>
> Mike

I made more Vegetable stock yesterday after I noticed it was getting
low and had plenty of things to make more. That's a normal Sunday
thing every 2 weeks generally.

Yes, I can see pre-browning the onions and garlic. The spices are
ground so may not work too well 'fried a bit' but might try it.

It looks simple for a weeknight treat to make up!

On Mon, 04 Jan 2021 "cshenk" wrote:
>Bloke Down The Pub wrote:
>> "cshenk" wrote:
>> > cshenk wrote:
>> >
>> > > This one came off rather well. I had it over rice.
>> > > Next time will reduce the onions by half and double the garlic.
>> > > Might up the curry too though could be they intended a hotter one
>> > > than I used.
>> > > Recipe via Meal-Master (tm) v8.05
>> >> Title: Curried Lentils
>> >> Categories: Polkadot, Beans
>> >> Yield: 1 Servings
>> > >
>> >> 1 c Lentils
>> >> 3 c Broth or water
>> >> 2 lg Onions,
>> >> -chopped fine (2 cups)
>> >> -divided
>> >> 1 tb Olive oil
>> >> 1 Minced clove garlic
>> >> 1 ts Curry powder
>> >> -salt to taste, if desired
>> >> -(omit if using broth)
>> > >
>> >> In a medium saucepan, combine the lentils, broth or water, half
>> the >> onions, and salt. Bring the ingredients to a boil, reduce
>> the heat, >> cover the pan, and simmer the lentils until they are
>> tender, about >> 30-40 minutes. Drain the lentils.
>> > >
>> >> While the lentils are cooking, heat the oil in a skillet, add the
>> >> remaining onions and the garlic, and saute the vegetables until
>> they >> begin to brown. Add them to the cooked lentils along with
>> the curry, >> combining the ingredients well. Cover the pan and heat
>> the lentils a >> few minutes longer. Serve over rice.
>> > >
>> >> Source: "Good Food Book," Jane Brody
>> > >
>> >> * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
>> > >
>> >> Posted to MC-Recipe Digest by Lisa Clarke
>> >
>> > I've pretty much picked this one for next trial but will make up
>> > plain lentils to replace the can they used:
>> >
>> >Recipe via Meal-Master (tm) v8.05
>> >
>> > Title: Spicy Lentil And Tomato Soup
>> > Categories: Vegan
>> > Yield: 1 Servings
>> >
>> > 1 md Onion, chopped
>> > 2 Cloves garlic, crushed
>> > 2 t Garam masala
>> > 1 t Ground coriander
>> > 1 t Turmeric
>> > 1/2 t Chilli powder
>> > 1 cn (1.5 cups?) green lentils,
>> > -drained
>> > 1 cn (same size) chopped
>> > -tomatoes
>> > 2 pt Vegetable stock
>> >
>> > 1.Saute onions and garlic in a little of the stock until soft
>> >
>> > 2.Mix all the spices with a little water to make a paste and add to
>> >
>> > the onions. Cook for 2-3 mins
>> >
>> > 3.Add lentils, tomatoes and stock, cover and simmer for 30-35 mins
>> >
>> > (Paddy Grove)
>> > From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
>> > MMCONV)
>> >
>> > MMMMM
>> >
>> > Vegetable stock from last week but may need a little chicken stock
>> > to fill it out to my desired consistancy.
>>
>> This 2nd recipe would be very similar to the dahl I make at home, the
>> only real difference is I would fry off the onions, garlic and spices
>> before adding the stock. Oh yes and dried lentils rather than canned
>> and our local "weigh and pay" has a great selection of lentils/dahl
>> to chose from.
>>
>> Currently finishing off Pea and Ham soup using green lentils and the
>> bones and bits from the Christmas ham.
>>
>> Mike
>
>I made more Vegetable stock yesterday after I noticed it was getting
>low and had plenty of things to make more. That's a normal Sunday
>thing every 2 weeks generally.
>
>Yes, I can see pre-browning the onions and garlic. The spices are
>ground so may not work too well 'fried a bit' but might try it.
>It looks simple for a weeknight treat to make up!

I won't be bothered making veggie stock, I simply add the chopped
veggies directly to the soup/stew.... any trimmings/peels/cores go out
my window for the critters and things like onion peels/trimmings go
into the composter. I really can't think of a use for veggie stock,
if I'm making veggetable soup it automatically makes it's own veggie
stock. Things like celery leaves go into soups/stews during
preperation anyway. I see no point to save trimmings, I'm not about
to use my fridge as a trash can when the critters are by far the best
composters, peelings, cores, rinds, seeds disappear within hours,
sometimes minutes. Melon rinds make for the best critter candy,
especially during hot weather it's a good supply of water. Migrating
birds love citrus peels, they love my squeezed lemon wedges marinated
in Crystal Palace. Another thing I have absolutely no use for is an
Insinkerator, a totally useless Rube Goldburg, I've never gotten an
outrageous plumbing bill from the critters.