Lentils and Potatoes with Curry

[tearsofaclown]

I'm posting this recipe (also known as Starchy, Carb-Filled Heaven) mainly for Steph, but also for anyone else who would like it. It's vegan without the garnish, which I didn't bother making anyway, and it's tasty as all get out. It also reheats really well. It's from "How To Cook

Lentils and Potatoes with Curry
MAKES: 4 servings
TIME: About 1 hour

Other beans you can use: yellow or green split peas or split mung beans without skin (moong dal), the cooking time reduced by 15 minutes or so.

INGREDIENTS

• 1 cup dried brown lentils, washed and picked over
  
• 3 1/2 cups water, coconut milk, either made from scratch or canned (use 1 can, slightly less than 2 cups, with a little water,) or vegetable stock, plus more as needed
  
• 1 tbsp curry powder
  
• 2 medium russet potatoes, peeled and cut into large chunks
  
• Salt and freshly ground black pepper
  
• Yogurt for garnish
  
• Minced fresh cilantro leaves for garnish

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.

Add the potatoes and cover the pan completely. Cook, undisturbed, for 10 minutes or so, than 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.

Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5 to 10 minutes; add liquid if necessary. The mixture should be moist but not soupy. Add lots of black pepper, stir, taste, and adjust the seasoning and serve, garnished with yogurt and cilantro. (Or in it's own glory! - Fal)