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Rebecca-Chow-Land
Jun. 1st, 2011 07:33 pmWe have been getting a lot of potatoes from our CSA, lately. I've been wanting to invent some version of the roasted potato salad that I had for lunch over at Essence Bakery back on my birthday, but I haven't gotten to that yet. Instead, I was intrigued by a curried potato and lentil salad recipe that came from the weekly CSA recipe e-mail. I took that, and applied a bit of what I learned from cooking lentils for a Cafe Flora recipe (ate those lentils with artichoke croquettes and lemon cream sauce, yum!), and came up with the following. I want to play some more with the spices, I think.
Dice an onion, and mince some garlic, and sautee them gently in some mustard oil. Once they are tender, mix in a teaspoon of turmeric and add a bay leaf. Then add a cup of red lentils to the pan, stirring the red lentils to coat them with the mustard oil. Once they are coated, add 2-3 cups of water, bring the lentils to a boil, and cook until tender (20-25 minutes). As they cook, wash and dice potatoes. Cover them with water, bring to a boil, and cook until tender. Check on your lentils, and start adding some other fun spices. We have roasted peppers sitting around, so I threw some of those in. I also added some garam masala. Some other sources of heat (chili powder) might also go well. Also make sure to add some tangy zip to the mix - cilantro and or lemon or lime juice.
Once your potatoes are cooked, add them to the lentils. Hopefully the lentils have absorbed most of the liquid you've used to cook them, but are tender. Mix in a couple big spoonsful of yogurt and mayonnaise. Eat in big heaping bowlfuls.
Dice an onion, and mince some garlic, and sautee them gently in some mustard oil. Once they are tender, mix in a teaspoon of turmeric and add a bay leaf. Then add a cup of red lentils to the pan, stirring the red lentils to coat them with the mustard oil. Once they are coated, add 2-3 cups of water, bring the lentils to a boil, and cook until tender (20-25 minutes). As they cook, wash and dice potatoes. Cover them with water, bring to a boil, and cook until tender. Check on your lentils, and start adding some other fun spices. We have roasted peppers sitting around, so I threw some of those in. I also added some garam masala. Some other sources of heat (chili powder) might also go well. Also make sure to add some tangy zip to the mix - cilantro and or lemon or lime juice.
Once your potatoes are cooked, add them to the lentils. Hopefully the lentils have absorbed most of the liquid you've used to cook them, but are tender. Mix in a couple big spoonsful of yogurt and mayonnaise. Eat in big heaping bowlfuls.
