by Heather Schmitt-Gonzalez / Sunday, August 29, 2010
Lentils and Potatoes with Curry
Add potatoes and cover pan completely. Cook, undisturbed, for 10 mins. or so, then stir gently. If lentils seem too dry, add a bit more liquid. Add some salt as the lentils become tender.
Cover and continue to cook until lentils are soft and beginning to turn to mush and potatoes are tender at center, 5-10 mins. Add liquid if necessary...should be moist, but not soupy. Add lots of black pepper, then stir, taste, and adjust seasonings as necessary. Serve garnished w/ yogurt & cilantro.
This post is linked to....
*Check out past & future MLLA hosts over at The Well-Seasoned Cook!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.