Indian Cuisine
Ingredients:
- 2 tsp olive oil.
- 1 medium onion, peeled
and chopped.
- 2 large carrots,
trimmed and chopped.
- 3 cloves garlic,
peeled and crushed.
- 1 tsp hot chili paste.
- 1 tbsp Madras curry
powder.
- 1 teaspoon turmeric
powder.
- 2 cups brown lentils.
- 1 cup yellow split
peas or all lentils.
- 6 cups water.
- 1 can (15 oz) light
coconut milk.
- 1 can (15 oz) diced
tomatoes with juice.
- 1 tsp salt.
Directions:
- In a large saucepan
heat the olive oil over medium-high heat.
- Add the onion and
carrots and sauté until the onions soften.
- Add the garlic, chili
paste, curry powder, and turmeric, and cook for 1 to 2 minutes, or until
fragrant.
- Stir in the lentils,
split peas, water, coconut milk, and tomatoes with juice.
- Bring the mixture to a
simmer and cover the pot.
- Cook for 40 to 50
minutes, or until the lentils are tender but not mushy.
- Add additional water
if the mixture seems too dry.
- Add salt, and serve in
a hollowed-out loaf of bread, with the interior bread chunks on the side for
dipping.
- Garnished with fresh
cilantro.