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Meatless Monday: Curried Red Lentils and Potatoes

Awwww. This is the second recipe I ever posted on Meatless Mouthfuls, and it's still in heavy rotation around here! It is so easy, and SO good, and it is easily made vegan (with coconut or any other oil instead of the butter). I thought that I might make it for dinner tonight, but it is currently around 100 degrees outside. Maybe next week! Stay safe and sane, everyone.

Curried Red Lentils and Potatoes

This post first appeared on on November 28, 2010

Winter is fully upon us here in the ABQ, and I am desperate to keep everyone feeling warm and full!  This is not a slow cooker recipe…we were feeling lazy today and did our grocery shopping and I didn’t get my act together soon enough to throw something in.  This is a recipe that I found on the “How to Cook Everything” iPhone app and it is now part of our general cold weather rotation!  I made a batch and a half this evening so we would have some to freeze for quick bites and dinners for the baby later in the week when we are truly lazy!


*1 cup dry red lentils (or any kind really…just be sure to rinse and pick through for stones and such)

*2 large red potatoes peeled and cut into chunks (I’ve made it with the peels and it is just fine… a different texture but still really good!)

*2 tbsp curry (hot, regular or a mixture of both and to your taste)

*2 tbsp salted butter (optional)

*salt to taste

*3 1/2 cups water

To make:

*Combine lentils, water and curry powder in a large saucepan.  Bring up to a boil, then cover partially and turn heat down to medium-low and cook until lentils start to absorb water (10-15 minutes).

*Add the potato chunks, cover, and cook undisturbed for 10 minutes.

*Stir gently after 10 minutes and check the lentils to make sure that they are not too dry.  If they are, add a little more liquid (this is also where you add the butter if you are using it).

*Add salt as the lentils and potatoes become tender.

*Cover and continue cooking until both lentils and potatoes are tender.  Whatever your version of tender is:  could be 10 more minutes, could be 45 more minutes.  I tend to like my potatoes falling apart because let’s face it, there is not much else that is more disgusting than raw potato! (This time it took about 35 minutes or so)

*The mixture should be moist but not soupy, so make sure that you’ve added an appropriate amount of liquid where necessary.

*Serve as is, with black pepper, with a dollop of plain yogurt, or (for a real treat!) some crumbled goat cheese!

Survey Says: You wish you were at my house tonight!  Awesome!  It’s a great base recipe because you can tweak the spices, the amount of potato, and even the overall consistency for whatever your personal tastes may be!  It’s so good that I’m not quite sure how much is going to be frozen for later!!!!

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