This recipe is great – not only because it tastes fantastic – but because it costs almost nothing to make. While this is definitely a “recipe”, you can get away with using only a portion of the ingredients if you really had to. Seriously, give it a shot, you won’t be disappointed.
- 1 cup green Lentils
- 4 cups Chicken Stock
- 1/2 large Onion
- 1/2 Carrot
- 2 Celery stalks
- 1 cup Tomato
- 1 1/2 cups Potato
- 2 cloves Garlic
- 1 tbsp chopped Ginger
- 1 tbsp Madras Curry Powder
- 1 tbsp Garam Masala
- 1 tsp Cumin
- crushed Chilli Peppers to taste (for heat!)
- 1/2 cup plain Yogurt
- Vegetable Oil
- Place lentils in a bowl and cover with water, let sit for an hour.
- Finely dice carrot, onion and celery.
- Chop potato and tomato in to bite-size pieces.
- Chop garlic and ginger.
- Bring chicken stock to a simmer on back burner.
- Add oil to a pot over medium-high heat. Add carrot, celery and onion. Cook for 5 minutes.
- Add garlic, ginger, curry powder, garam masala, cumin and chilli peppers. Cook for 4 – 5 more minutes.
- Drain and add lentils, tomato and potato. Stir well and add chicken stock.
- Bring back to boil, reduce heat to medium-low, cover and simmer for 25-30 minutes until lentils are tender.
- Using a potato masher, crush about half the pot until the mixture starts to thicken. Cook for 5 more minutes.
- Add yogurt, stir well for 2 to 3 minutes, kill the heat, but let the pot sit on the burner for 5 more minutes.
- Serve with some bread (naan if you got it!) and some yogurt on the side.