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Curried Lentils

February 25, 2010

This simple, rich, and flavorful meal gets lots of nutrition from homemade chicken broth, with meaty lentils combining with bright curry, onion, and carrot to create a filling entree.  The best part is that it’s also very frugal! I like to serve this with other veggies or fruit on the side. Diced cooked chicken could be added at the end until cooked through.

Soaking the lentils overnight in water with a little vinegar would decrease cooking time and also improve digestibility (I hope to write on this soon!), but I haven’t yet tried that.

Curried Lentils

Serves 2

1/2 onion, diced
2 carrots, diced
1 cup lentils
2 cups homemade chicken broth
2 tsp. curry powder
Salt and pepper to taste
1 Tbls lemon juice, or to taste

Saute onion and carrot in olive oil in a large skillet until onion is transparent. Add remaining ingredients except lemon juice. Bring to a boil, cover, then reduce heat and simmer 40 minutes, or until lentils are tender. Add the lemon juice and stir. Serve by itself or with rice.

This is also excellent as a soup. Just add 1-2 cups of additional chicken broth.

For more frugal recipes, visit The Nourishing Gourmet.

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