Non-Thanksgiving Food: Curried Lentils

I understand, it is expected that I should post something about Thanksgiving food, since the American holiday is next week.  But I’m not going to.  Maybe next week.  Defying expectations, that’s what we’re good at.

After a day of thesis work--coming to the startling (?) realisation that, hey, it’s my work--I made dinner and dessert.

Curried Red Lentils

Modified from a recipe from my mother from an unknown source.

Makes 5-6

1 teaspoon oil (olive, sesame, coconut, what-have-ye)

1 onion, chopped

1-2 cloves garlic, chopped

2 teaspoons curry powder

2 1/2 cups vegetable broth (that’s 1 teaspoonish bouillion plus three cups water OR 2 cups broth and 1/2 cup water, if you’re using canned broth)

1 16-ounce can coconut milk (lite or full fat is fine)

2 cups (16 ounces) red lentils, rinsed

3 cups fresh cauliflower florets

1 red pepper, coarsely chopped

1 medium zucchini, cut in ¾” pieces

1/4 cup chopped fresh cilantro

OR

1 zucchini, cut into 3/4” pieces

1 summer squash, cut into 3/4” pieces

1 16-ounce bag frozen broccoli

OR

16 ounces fresh spinach

Heat oil in large saucepan over medium-high heat.  Sautee onion until it just turns translucent.   Add garlic and curry powder; cook 1 minute to toast up the curry.  Add broth and coconut milk and bring to a boil.  Add lentils and vegetables.  Cover and reduce heat to a simmer.  Simmer 15-20 minutes or until lentils and vegetables are tender.  Stir in cilantro.  If you’re using spinach, poke it down in batches in the last few minutes so that it doesn’t wilt to slime.  This is a good way to use up last-of-the-bag spinach.

Frozen broccoli (or any frozen veg) trick: portion out the frozen veg into the bowls or containers into which you will transfer the curry after it’s cooked.  Once the curry is done, pour into into the containers on top of the frozen vegetables and serve or let cool.  Not only do the frozen vegetables speed cooling time but they also save you from chopping a pile of vegetables.  Says the time-pressed college student.

No food pictures remain; just cat pics...

...and curried tofu from the future!