Vegan dish has delightful zing of curry to serve over whole grains

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from the canadian press:

 

This is a tangy dish with the delightful zing of curry to wake up taste buds. Serve over a whole grain such as fluffy quinoa which absorbs the sauce.

This vegetarian recipe is from "V Cuisine: The Art of New Vegan Cooking," by Angeline Linardis (Whitecap).

Tomato Curried Lentils

30 ml (2 tbsp) olive oil

1 large onion, chopped

1 stalk celery, finely chopped

several cloves garlic, finely chopped

500 ml (2 cups) lentils

500 ml (2 cups) unsweetened soy milk

250 ml (1 cup) tomato sauce

250 ml (1 cup) flat-leaf parsley, finely chopped

5 ml (1 tsp) ground cumin

10 ml (2 tsp) curry powder or paste of your choice

salt and pepper to taste

hot sauce or cayenne pepper (depending on the heat of your curry)

250 ml (1 cup) cherry or grape tomatoes

750 ml (3 cups) cooked quinoa

Put olive oil, onion and celery into a pot on high heat. Stirring constantly, cook until the onions are translucent, about 3 to 4 minutes. Add the garlic and lentils and cover them with water. Turn the heat down to medium, cover it and let the curry simmer. The lentils have to soften - just make sure you don't run out of water.

When the lentils are cooked (about half an hour) and most of the water is gone, add the other ingredients except the cherry tomatoes. Simmer uncovered on medium-low for another half an hour if possible or longer. About 5 minutes before removing from the heat, add the tomatoes.

Serve over quinoa, basmati rice or any other grain of your choice.

Makes 4 to 6 servings.

Peter H

 

 

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