It was gray, rainy day. We wanted a little sunshine, so we made a bright yellow curry and the afternoon was saved! It’s almost like it’s smiling back at you from the plate. This curry is a little spicy, so if you prefer a milder flavor, use less of the spices to your taste. Makes 4 to 6 servings.
1 cup yellow lentils (or mung beans or yellow split peas)
2 Tbl. olive oil
1 cup onion, chopped
2 cups shredded carrots
1 cup chopped yellow and/or orange peppers
3 cloves garlic, minced
1 Tbl. cumin powder
1 tsp. white pepper
1/2 tsp. ginger powder
1/2 tsp. tumeric
1/4 tsp. salt
1 can plain diced tomatoes, not drained
flat-leaf parsley or cilantro, to serve
In a large soup pot, bring 2 cups water (or veggie stock) to a boil. Add lentils and cover, cooking about 15 minutes, until tender and cooked through. If your use yellow split peas or mung beans, you may need a little less time – just check and see if they are soft.
In a skillet, warm olive oil. Saute onions and carrots about 4 minutes, until warmed through, then add peppers and garlic. Cook veggies over medium heat about 10 more minutes until lightly browned and tender.
Meanwhile, combine all spices with tomatoes. Mix well and add to lentils as they finish cooking.
When veggies are ready, add them to the pot with lentils. Stir well and cook everything together about 3 to 5 more minutes. Serve hot with puppodums or rice, garnished with parsley.