Curried Red-Lentil Stew with Vegetables
Ingredients
6 tablespoons vegetable oil 1 medium onion, finely chopped 1 1/4 teaspoons salt 1 (2- by 1-inch) piece peeled fresh ginger, quartered 5 large garlic cloves, coarsely chopped 5 1/3 cups water 1 1/2 teaspoons curry powder 3/4 teaspoon ground turmeric 1/2 teaspoon ground cumin 1 cup red lentils, picked over and rinsed 3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces 3 cups chopped trimmed spinach leaves (3 ounces) 1 cup frozen peas (not thawed) 1/2 cup chopped fresh cilantro 1/4 teaspoon cumin seeds 1/4 teaspoon dried hot red-pepper flakes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter