We’ve been cooking with lentils a lot more lately, partly because I got a craving for meatless loaf, and partly because we only recently fully realized just how much sodium is in canned beans.
So my wife made some lentil burgers, and they were great!
Lentils mixed with oatmeal,
then cooked in a skillet without oil.
dusted with curry powder & red pepper,
then served with catsup and Just Mayo on toast.
It’s a Tim curry because I’m Tim, it’s a curry, and I wrote the recipe. Also, it can’t decide whether it wants to be a mad scientist, and evil clown, or a professional pirate when it grows up.
- 2 cups cooked lentils
- 2 medium potatoes, cooked and diced. Sweet potatoes taste even better than white potatoes, but both work well
- 2/3 to 1 cup cooked cut carrots
- 1/4 to 1/2 medium red onion, sliced thin
- 3 cloves garlic, diced
- 1/4 to 1/2 red bell pepper, diced
- Curry powder and red pepper to taste
- Salt and black pepper
- If you haven’t done so already, cook the potatoes, lentils, and carrots
- Simmer the onion,garlic, and red bell pepper in a little water until slightly soft
- Stir in the lentils, potatoes, and carrots
- Add curry and ground red pepper to taste
- Cook covered on low heat for 10 minutes, until everything is hot, and the flavors have mixed. If it doesn’t treats quite right, add curry, stir, and simmer a few minutes longer.
- Add salt and black pepper to taste on the plate. You’ll use a lot less salt that way, and it will taste better.
- Eat over rice for best effect
It’s hard to express how much I like this recipe, so I’ll let a more eloquent Tim do it for me: