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Lentil Curry

September 23, 2009

I discovered that this recipe works quite well.


1 package (1lb) lentils
2 onions
4-5 cloves garlic
1 package (1lb) tofu
10 cups broth
handful of dark green leafies
curry powder to taste
half & half to taste

Rinse lentils, then cover in broth and simmer ~30 mins. Meanwhile, cube the tofu and sauté on high heat. You want the outside of the cubes to get nice and crispy. Caramelize the onions and garlic in the same pan. Add dark green leafies of your choice – I used the green tops of leeks because that’s what I had, but it should be very tasty with collards. Once those are wilted, add the whole caboodle to the lentils. Season with curry powder (maybe also some salt and pepper) to taste, then add half & half until it’s creamy. Serve on rice.

This makes a ton, probably enough for about 6 people.

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