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   MSGID: 35224.fidonet_cooking@1:105/500 2d9f4c93   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Curried Lentils With Carrots & Peas   
    Categories: Indian, Stews   
         Yield: 4 Servings   
       
         1 lg Onion; cut into chunks   
         2 cl Garlic; crushed   
         1 ts Fresh ginger; chopped   
         1 tb Olive oil   
         2 ts Curry powder or garam masala   
         1 ts Salt   
       1/2 ts Ground cumin   
       1/2 ts Ground coriander   
       1/4 ts Dry mustard   
       1/4 ts Black pepper; freshly ground   
       1/4 ts Cayenne   
       1/4 ts Turmeric   
       1/8 ts Ground cardamom or cloves   
              - (optional)   
         4 c  Water   
     1 1/4 c  Dried brown lentils;   
              - picked over & rinsed   
         2 lg Carrots;   
              - halved lengthwise and   
              - cut into thin half-moons   
       3/4 c  Green peas; thawed   
         1 c  Unsweetened coconut milk   
              Cooked basmati rice;   
              - hot, to serve   
       
     In a food processor, puree the onion, garlic, and ginger.   
        
     Heat the olive oil in a large saucepan over medium heat. Add the onion   
     puree, cover, and cook to mellow the flavor, about 5 minutes,   
     stirring a few times to make sure it doesn't burn. Stir in all of the   
     spices and cook, stirring, for 30 seconds. Add the water and bring to   
     a simmer. Add the lentils, cover, and cook for 25 minutes. Add the   
     carrots, cover, and continue to cook until tender, about 20 minutes   
     more.   
        
     When the lentils and carrots are tender, stir in the peas and coconut   
     milk. Taste and adjust the seasonings, if needed. Simmer, uncovered,   
     to incorporate the flavors, about 10 minutes. Serve hot over rice.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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