Curried Lentils
- 2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons ghee
- 12 cup chopped green onion
- 4 carrots, thinly sliced
- 4 stalks celery, cut into 1-inch lengths (2 cm lengths)
- 1 12 teaspoons curry powder
- 1 tablespoon wholemeal flour
- 4 cups vegetables or 4 cups chicken stock
- 12 cup peanut butter
- 12 small cauliflower, broken into florets
- 34 cup split red lentils
- 12 bunch spinach, washed and finely shredded (approximately 5 leaves)
- 14 cup natural yoghurt
- salt
- pepper
- In a heavy-based saucepan, heat butter, margarine or ghee.
- Add green onions, carrot and celery and fry, stirring occassionally, until vegetables have softened, about 10 minutes.
- Remove pan from heat.
- Stir in curry powder and flour, mixing well.
- Return pan to heat, cook for 1 minute then gradually add stock.
- Cook, stirring until sauce boils and thickens, about 3 minutes.
- Add peanut butter, cauliflower and lentils, lower heat and simmer covered 20 minutes or until lentils are tender.
- Stir in spinach, simmer without a lid for 5 minutes or until spinach has wilted slightly.
- Add yogurt and season to tase with salt and pepper.
- Continue cooking until heated through, about 2 minutes.
butter, green onion, carrots, stalks celery, curry powder, wholemeal flour, vegetables, peanut butter, cauliflower, red lentils, natural yoghurt, salt, pepper
Taken from www.food.com/recipe/curried-lentils-354632 (may not work)