Do you love lentils? I do. I do. I do (now that they’re curried!).
So I’m singing a sweet tune to the taste of this healthy little dish from a vintage Better Homes & Gardens recipe book, titled Low-Fat & Luscious Vegetarian, which I found in the free bin at my local public library. My version is somewhat adapted with different veggies, though.
Tried it. Liked it a lot the first time, but far more the second and third times. This is one of those recipes I freeze into little jars and save for whenever a craving strikes or planning-free lunches.
1/2 cup chopped onion
2 t curry powder
2 t oil
2 cups water
1 cup sliced radishes
1 cup sliced carrots
1 cup dry lentils, rinsed and drained
1 t black pepper
1 9-ounce package frozen green beans
3 cups reduced-sodium vegetable juice.
-In a large saucepan, saute the onion and curry powder in hot oil for 2-3 minutes, stirring occasionally.
-Add water, radishes, carrots, lentils, and pepper. Bring to boiling, and then reduce heat. Simmer, covered for 15-20 minutes or until lentils are almost tender.
-Stir in frozen beans. Return to boiling; reduce heat again. Simmer, covered for 6-8 minutes or until lentils are tender.
-Stir in vegetable juice and heat through.
Makes about 6 entree-sized servings.