Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Pink lentils 1 lg Garlic clove(s)
2 tb Vegetable oil Peeled and minced
1 lg Carrot 1 md Bay leaf
Peeled and finely diced 1 ts Garam masala
1 lg Yellow onion(s) 5 c Chicken stock
Peeled and finely diced 1/2 c Cilantro leaves, chopped
2 tb Ginger 1/4 ts Pepper
Peeled and finely chopped Salt to taste

Place beans in colander, rinse and pick over them. Drain.

Heat the oil in a heavy stockpot. Add the carrot, onion, ginger,
garlic, bay leaf, and garam masala, and saute over low heat for 5 min
or until soft. Add the lentils and chicken stock to the pot and bring
to a boil. Reduce the heat to a simmer, cover, and cook for 20-25 min
or until the lentils are tender but still hold their shape. Remove
the pot from the heat and keep warm. Just before serving, add the
cilantro, salt and pepper to taste.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 58
Submitted By DIANE LAZARUS On 11-24-95

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