Green Lentil Curry

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1 sm Zucchini; diced
1 ts Salt
4 Garlic
1 Jalapeno; minced (I used 4)
1/2 ts Black pepper
2 c Potatoes; diced
8 Broccoli or cauliflower
1 ts Cumin
2 c Dried lentils; rinsed
1 tb Madras curry powder
1 ts Ground coriander
2 Carrots; diced
2 tb Vegetable oil
2 Tomatoes; diced
1 tb Ginger root; minced
10 Mushrooms; sliced (up to 12)
1 md Onion; diced

Original recipe makes 6 -8



Heres three recipes from "Lean Bean Cuisine" by Jay Solomon that I like. Place lentils in plenty of water and cook 45 minutes. Drain reserving 2 cups liquid. Heat oil in large frying pan and add onions, mushrooms, and zucchini. Cook 7 minutes until veggies are soft. Add tomatoes, garlic, chiles, and ginger. Cook 4-5 minutes. Add seasonings and cook 1 minute. Blend in lentils, cooking liquid, potatoes, and carrots. Cook over low for 40 minutes. Add broccoli and cook 5-10 minutes. Serve over Basmati rice. A nice chutney goes well with this. Posted to CHILE-HEADS DIGEST V4 #136 by Kit Anderson on Sep 26, 1997

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