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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful Indian dish I found on another recipe site. I added the lamb and zucchini. I served this with fresh rolls sprinkled with zatar. The lamb could be left out for a delicious vegetarian dish. Ingredients:
6 cups chicken stock |
1 1/2 cups thinly sliced green onions |
2 carrots, chopped |
1 zucchini, cut into bite size pieces |
1 cup dried brown lentils, rinsed and drained |
1 tablespoon grated fresh ginger |
1 teaspoon curry powder |
1 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
1/4 cup snipped cilantro |
1/2 cup sour cream (optional) |
1/2 lb cubed lamb, precooked |
Directions:
1. Combine broth, green onions, carrots, lentils, ginger, curry powder, cumin and red pepper, zucchini and cooked lamb.
2. Bring to boil; reduce heat.
3. Simmer covered, for 25-30 minutes or until lentils are tender.
4. Stir in snipped cilantro; cook for 1 minute more.
5. If desired, top each serving with sour cream and garnish with cilantro sprigs.
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