Lentils and Potatoes with Curry recipe

4 May

It’s a dreary spring day here in NYC. With the rain pouring down, the only thing I want to do is cook a comforting meal and crawl in a corner with a good book. However, I’m on day three of the Blue Print Cleanse so no food for me, but I’ve been saving this recipe for this exact occasion. I made this Lentils and Potatoes with Curry recipe a couple days ago so I’d have leftovers for the hubbie to eat while I cleanse.  Although it’s delicious fresh, I actually think it’s better the second day. It resembles a stew, but is thicker, and a perfect accompaniment to a loaf of crusty bread and a glass of Chianti Classico. Plus it’s basically a four ingredient, one-pot recipe that comes together in less than 45 minutes.

Here’s hoping sunny days are ahead, but in the meantime, turn this doldrums day around by having this for lunch or dinner. You’ll even have enough leftovers to get you through another rainy day (if necessary).

What’s your favorite dreary day comfort food?

Lentils and Potatoes with Curry

slightly tweaked from Mark Bittman’s How to Cook Everything Vegetarian

1 cup dried lentils, washed and picked over

3 1/2 cups organic coconut milk (veg stock or filtered water can also be used)

1 tablespoon curry powder

1 lb new potatoes, halved (or 2 medium russet, peeled and cut into large chunks)

1 bay leaf

salt & freshly ground pepper

minced fresh cilantro leaves for garnish

1. Combine the lentils, liquid, and curry powder in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.

2. Add the potatoes and bay leaf. Cover the pan completely.

Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren’t too dry. If so, add a little more liquid. Add salt as the lentils become tender.

3. Cover and continue cooking until the lentils are soft and the potatoes are tender at the center, another 5 to 10 minutes, add liquid if necessary. It should be moist, but not soupy. Fish out the bay leaf. Add lots of black pepper, stir, then taste and adjust seasoning. Garnish with cilantro (and soy or regular yogurt if desired).


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