Recipe for...Lentil Stew with Curry Paste


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Lentil Stew with Curry Paste This recipe is rated : 0 Recipe Ingredients 1 tbsp olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 stalk celery with leaves, chopped 4 cups chicken or beef stock Juice and pulp of 1 lemon 1/2 cup lentils 1 cup sweet corn kernels 2 cloves garlic 1 tsp cumin seed 1 tsp coriander seed 1/2 tsp turmeric 1/2 tsp hot pepper sauce, or to taste Cooking Procedures In a large stockpot, warm oil over medium heat and add onion, carrot, and celery and saute, stirring , until vegetables have wilted and are fragrant, about 7 minutes. Add stock, lemon juice and pulp, lentils, and cornand bring to a boil. Reduce heat and simmer, covered, for 20 minutes. In a spice grinder or a mortar and pestle, combine garlic, cumin, coriander, turmeric and hot pepper sauce, then grind into a paste. When stew is ready, add paste and stir well to combine. Simmer for an additional 15 minutes, or until lentils are tender. Serve hot. This mixture is good with warm pitas or topped with plain low-fat yogurt.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: lt. 2 eggs. 22 cups bran. 1 cup sour milk. 14 cups rice flour. Cream shortening and sugar; add beaten eggs; dissolve soda in milk and add. Sift in flour and salt; add bran. Drop off spoon on buttered tins. Chopped raisins or nuts may be added. (Revised.) Mrs. L. A. Driesbach. OjlTMEjlL CAKES j4ND COOKIES Cakes or cookies made from rolled oats are more quickly baked than those made from the steel cut variety as the rolled oats are partially cooked. If the whole flake is objectionable,
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