You’re shocked, right? No chocolate, and no sprinkles today!
You might not know it from my recent posts, but I promise I don’t sit around all day eating chocolatey desserts… Today I’ve decided to break the “desserts-only” streak, on which I’ve been for the past month or so, with a savory recipe featuring one of my fave legumes: the lentil!
When I do make a lentil dish, I always say to myself, “I should cook with lentils more often!” Such was the case with last night’s dinner.
Yumlicious Lentil Curry
(Lentils… perfect for Lent!)
- 2-4 teaspoons extra virgin olive oil
- 2 large onions, diced
- 4 carrots, chopped
- Optional: 2 zucchini, sliced
- 3 minced garlic cloves (about 1 tbsp)
- 1 (28 ounce) can plum tomatoes
- 1 cup (7 ounces) lentils (See the note below this recipe, in regards to whether to use 1 cup uncooked or cooked)
- 2 cups vegetable stock
- 2 teaspoons mild curry powder
- 2 teaspoons fresh thyme leaves, chopped (I use 1/2 tsp dried)
- 1 and 1/2 teaspoons salt
- optional: pepper (I only use a small dash)
- 1 tablespoon good-quality red wine vinegar
- Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
- Meanwhile, cut the tomatoes with a knife until they are coarsely chopped. Add the tomatoes (and the juice in the can), lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.
- Remove from the heat and allow to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy!
Cooking Mishap!
The original recipe, based off one from The Barefoot Contessa, is supposed to be for lentil curry. So I could not figure out why mine looked more like soup. Finally I realized: when it called for 1 cup lentils, it meant un-cooked. I’d used 1 cup canned! Oops!
All was not lost, however. I simply drained the liquid and poured it into a separate container. This gave me the curry for which I’d hoped… and now I had the most delicious, broth-y soup, besides. Two dishes from one recipe!
And just because it wouldn’t be a CCK post without chocolate…
Good work kiddo!
… How can it be frozen hot chocolate, understand the wonders of hot chocolate and … frozen chocolate? but frozen hot chocolate, this is intriguing, Excited! 😀
Haha I was wondering that too when people asked me if I could re-create it. But apparently, it’s kinda like ice cream (but with a bit more of an ice-milk texture) with the taste of hot chocolate. And you can use a straw or spoon! 🙂
I don’t photograph what I actually eat because I tend to slop food altogether into a bowl but I do take pictures of every step of my recipes. Your curry looks yum!
Katie…I think the soupy version looks just as tasty.
You couldn’t stay away from the sprinkles eh? hee hee
I am SO excited to try the cake batter shake! Yum!!
ummm is it too late to be on your blogroll love? sorry i’m so lame, i’ve been so busy lately! I think youer’ on mine but if not you will be momentarily 😉
<3
n
Can you leave a comment on the post titled “Chocolate covered blogroll”? Otherwise, I’m afraid I’ll forget to add you! 😕
That dish looks amazing! I may actually make it tonight. I actually had something opposite happen. I made a dish. It was ok. I made it a soup. It was awesome! Every dish is in a state of evolution!
Hehe everything’s better as soup! Even chocolate. Chocolate soup? What could be better, right? 😉
Yum!!
I have a question…is there any way you can come up with a vegan rice krispie?
I love “healthifying” things but I’m not very good at it…and I’m not a big fan of lots of sugar, lol. Perhaps a nut butter could be used in place of the marshmallows?
Just wondering if you had any ideas!
I’ll put it on my list of things to try!! 🙂
Oh, but in the meantime, you can always try googling “vegan rice crispy treat recipe” or “healthy rice crispy treat recipe” and see if anyone has already done it :).
I usually photograph my main meals unless they’re leftovers…because leftovers rarely look pretty, but not my snacks since the reason I’m having a snack is to avoid gnawing my arm off (obviously no time to whip out the camera). Not all of my meals make it on the blog. Most of the time, I don’t know what I’m going to blog about until I sit down to write it, so I like to leave my options open! 😉
oooh i make something quite similar to this 🙂 i love lentils, they are so warming and comforting
YUM! I just made the Curry and it is GREAT 🙂
I just had to add oat cream because I added too much salt (so much for cooking mishaps^^)…In Germany we say that if a meal is too salty, the cook is in love…I met a really cute guy in the library a few days ago, so thats a point I guess 😉
Hahaha oh my… I must be in love all the time, because I kinda have a heavy-hand with the salt. (I’m working on cutting back.)
Wish I could meet a cute guy at the library! 🙂