Wednesday, January 13, 2016

Wartime Wednesday: Lentil Curry

The recipe below is from a site I discovered a couple of years ago when looking for information about rationing in England.  Since then I have used quite a few of the recipes. A couple of days ago we tried Lentil Curry and were very pleased with the results. Try it, you'll like it!

8 ounces canned lentils (if you used dried lentils, triple the liquid measurement or pre-cook)
1 teaspoon flour
1 teaspoon butter/margarine
1 teaspoon curry powder
1 onion, diced
1 carrot, diced
1 tablespoon vinegar
1 apple, diced
8 ounces vegetable stock
2 tablespoons golden raisins
2 tablespoons cooked rice
salt and pepper to taste

Combine apples, raisins, rice, flour, curry powder. Add vinegar and vegetable stock and set aside.

Saute onion and carrot until soft. Add apple/raisin mixture and simmer for 2-3 minutes. Stir in lentils and simmer for 10-15 minutes until carrots are at desired consistency.

Quick and easy meal with lots of protein. The apple gives the dish a nice sweetness.

Our experience: I omitted the rice because I didn't have any left over in the house, and it seemed silly to make some just to use 2 Tablespoons. Also, we used dried lentils and had to add extra liquid and cook for about 30 minutes. Next time, I'll pre-cook the lentils (we prefer dried over canned because of the amount of sodium in the canned ones). Also next time, I'll add a couple of more carrots and additional raisins.

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