Spicy Lentil and Vegetable Dish

Zurie's Note:

------So easy, so healthy, so cheap! This is not a curry. It's a spicy, nutritious one-pot dish. Can -- actually should -- be made the day before, as flavours definitely improve on standing: this was clear when I tucked into the leftovers. It's not a glamorous dish: it's rustic and robust. It's quicker still to throw together if you first mix the spices together in a bowl, and also prepare the vegetables, before you start. Do not use substitutions (except those suggested) and do use fresh spices! Old spices are useless.------

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 large white onion, peeled and chopped
• oil (for frying)
• 1 tablespoon curry powder, mild, good quality
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger (or use 1 T fresh ginger, grated)
• 2 teaspoons fennel seeds
• 3 tomatoes, ripe, peeled and chopped
• 1 tablespoon brown sugar
• 14 ounces coconut milk (400 ml)
• 4 tablespoons soy sauce
• 2 cups red lentils (the split red lentils)
• 1 cup carrot, chopped (about 3 carrots)
• 2 cups water
• 1 cup zucchini, chopped (or butternut squash, in julienne strips)
• 1 cup peas (frozen is easiest)
• 1/2 cup finely chopped parsley (optional)

Directions:

1. Heat a generous amount of oil in a medium pot (the spices absorb oil).
2. Fry the chopped onion, stirring a few times, for 5 minutes or until softened. Use medium heat.
3. Add the curry powder and spices. It's easiest and more practical to measure them before starting and mix them in a small bowl. (Curry, cinnamon, cumin, coriander, ginger, fennel seeds).
4. Stir well, and fry spices with the onion for about 2 minutes.
5. Add the peeled, chopped tomato and the sugar. (The tomatoes must be peeled and the sugar is essential).
6. As coconut milk separates in the tin, empty into a bowl and whisk until smooth.
7. Add the coconut milk, soy sauce, lentils, carrots and water to the pot with the spices.
8. Stir everything well, and bring to boil over higher heat. When it starts boiling, put the lid on the pot, almost closed but not quite -- tilted a little.
9. Reduce heat to low enough so pot simmers slowly. Simmer until lentils are tender and have absorbed the liquid -- about 20 - 25 minutes.
10. Add the zucchini and peas, stir through, and simmer just a minute or two, until the two last vegetables are barely done and not mushy.
11. Mound in a dish and keep warm until serving, or heat gently the next day. The flavor improves if made ahead of time.
12. Sprinkle over parsley for colour just before serving.
13. Serve with blobs of thick Greek yoghurt and a large bowl of sliced bananas sprinkled with lime or lemon juice. (Or a side dish of your choice).
14. PLEASE NOTE: This is also a perfect, all-in-one side dish for meat-eaters. It is delicious with a bowl of oven-baked chicken pieces, flavored with seasoning salt and some Thai Sweet Chilli Sauce -- which is what I served with it last night. Then it only needed a green salad and some cold white wine!

Reviews

[Rhiannon&Matt.gauci]

This is great! I used a 400g can of tomatoes & a 400g rinsed & drained can of lentils. I didn't need to add much water (maybe 3/4 cup)because of these changes. As i was putting the soy sauce in, i thought it would taste strange, but the results left me with something I'll be happy to make again. :) UPDATE: We enjoyed it even better with only 1 tsp of cinnamon

[MrsMM]

Really very good. I don't know that DH liked it as much as I did. I added a bit of chili powder and next time, will add even more, as we thought it could have/should have been even spicier. I might also lessen the cinnamon slightly. I did however, love the zucchini and peas being not-mushy. Added such a nice texture. Also- I thought this made more than 6 servings. I've frozen some for later!

[Soobeeoz]

We didn't find this at all spicy but it was very tasty, and quick and easy to prepare. I used everything as listed, using low fat coconut milk - shaking the can eliminates the need to whisk it in a bowl. I also added some cracked black pepper, and in spite of the soy sauce needed to add the tiniest bit of salt to the finished meal. I didn't peel the tomatoes, and that worked out fine. I'd recommend adding the zucchini a few minutes earlier as it needed more than one or two minutes cooking time, and as a result the carrots slightly overcooked. I served it on basmati rice. Thank you for a great recipe I'll make again.