Yield:
4-6 servings
1-2
Onions chopped (preferably sweet onions)
2-3
Carrots chopped or (2 cups baby petite carrots quartered)
1-2
Red bell peppers chopped
2-3
TB Olive Oil
1
1/2-2 c. chicken or vegetable broth or water
1/3
to 1/2 c. red lentils
1-2
tsp. ground curry powder
Salt
and fresh pepper to taste
Sauté
the onions, carrots and red peppers in olive oil for about 5 minutes at medium-medium
high. Add curry, salt and pepper to
taste. Rinse the lentils, add the chicken broth to the pan and cover. Bring heat down to a simmer for 25-30 minutes
or until the lentils are mushy or to taste. Top off with a little more broth if
necessary, but there should be only a little liquid left in the pan at the end.
*Can
omit the curry and add cheddar cheese at serving. Could also serve over rice
and/
or add chicken during the simmering.
