Add the spices and cook through for 2 more minutes. I guess it's almost a different recipe, but I felt I should leave my changes here in case anyone wants to try what I did. Our 7 year old LOVED it just as much as we did! Salt and pepper. Have you tried black lentils before? I love both lentils and curry and this dish is terribly bland. My guests all are relatively picky eaters, including 3 older adults (mid 80’s, and 101!) I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks. YUM YUM! Looks fabulous but where is the actual recipe??? Cook, stirring occasionally, until the potatoes and carrots are soft, about 15 to 20 minutes. We packaged it into individual family servings and put in freezer. Or Indian eating, for that matter! And except for the green tomatoes, I almost always have these ingredients in my pantry. Your daily values may be higher or lower depending on your calorie needs. There’s an allergy to cauliflower and broccoli in my family, but this recipe looks very delicious. Also, I get you on the whole needing lazy days to get back into productivity mode. Pingback: EAT or RIPE Green tomatoes? Maybe next time I'll try it with fresh tomatoes. Second batch last night with parathas and a huge garden salad sprinkled with toasted cumin seeds. I’ve been meaning to make sure all the recipes are here on the site for you! I went to grad school there and I love KC! Thank you for sharing it. I can not tell you the last time I had a weekend like that – it sounds divine!!!!! Also, just one cup of peas. & had to smile when I opened up my pinterest tonight to make this recipe and saw it was yours. Feel free to customize this recipe with your favorite veggies. Hello Stephanie, I have used dry lentils but you can use canned lentils or any other dry or canned legume. Drain and rinse the lentils and add them to the skillet. I substituted the water with broth and used 2 large fresh vine tomatoes chopped instead the canned. I was lucky to have left-overs for myself. I’ve featured it on my News of the Day today. The recipe I used can be found here: http://joanne-eatswellwithothers.com/2012/03/recipe-curried-tomato-soup-with-hard-boiled-eggs-the-food-matters-project.html. Cans kinda freak me out.. I’m desperately in need of one of those whole lot of nothing days to rejuvenate! I do recall that, in lieu, I added some other veggies to this stew recipe – I think more cauliflower and zucchini. Notify me of followup comments via e-mail. I’ll be making it this week. So glad he enjoyed it! Unlike other legumes or beans, red lentils cook so quickly (just 15-20 minutes usually) that it’s a wonder I don’t cook with them every day. I think it would be better made with chicken or vegetable stock instead of water. Loved this! If you don’t have some of the spices, just omit or replace them with any other spice. My dad put his stew over brown rice, but I didn't like the idea-- I think it is better over a piece of whole wheat bread or toast. After this, especially the commentary, my Indian mother would adopt you. I doubled the curry powder and added yellow curry paste ( that's what I had on hand) as well as a bit of corriander. It ends up like a soup, and one is left with the choice between it being rooliquid or the he veg being overcooked if you try to reduce the sauce. But at least, it feels great to refuse to obey once in a while ;). I called my sister and told her she had to come for dinner because I cared so much about her taste buds they should get to enjoy this meal. I added some garam masala seasoning too. Sorry, your blog cannot share posts by email. Cover and let simmer 45 minutes. Since my lentils were pre-cooked I did cut down on the broth as suggested. There is a freezing rain storm going on outside. 30 Apr. Truly impressed with your veggie recipes. Add curry powder and tomatoes and cook until heated thoroughly. Sounds like you had a great weekend, I am not a huge fan of lentils but this makes them look rather delicious.