Curried Lentil Stew

Lentils cook quickly and mix nicely with curry spices - adjust to suit your taste. This stew comes together rapidly yet its rich flavor suggests that it has cooked for hours.

Serves: 6

Ingredients

1 teaspoon ground turmeric
1 teaspoon chili powder
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons coriander seeds, whole
2 teaspoons mustard seeds
2 tablespoons canola oil
1 small onion, finely diced
1 teaspoon fresh ginger, grated
8 cups water
2 cups dried lentils, sorted and rinsed
1/2 teaspoon salt
2 large carrots, thickly sliced
3/4 pound potatoes, peeled and diced
2 tablespoons lime juice
1/2 cup fresh cilantro

Method

  1. Mix together the turmeric, chili powder, cumin, cinnamon, and cloves. Set aside.
  2. Grind the seeds with a mortar and pestle, then heat the oil in large stockpot and add the seeds along with the onion. Saute over a low heat for 2 - 3 minutes.
  3. Add the ginger and powdered spices, stir to combine, then pour in the water along with the lentils and salt. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Stir occasionally.
  4. Add the carrots and potatoes, then continue to cook uncovered for 15 minutes.
  5. Stir in the lime juice and cilantro, then serve.

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