Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Creamy curried red lentils
1 C red lentils
2 C water
1-3 t Madras curry powder
1-2 T butter
Salt to taste
Put the lentils and water in a pressure cooker and bring it up to pressure. Cook for 1 minute, then remove from the heat and allow the pressure to drop naturally. Open the cooker and stir in the curry powder, butter, and salt.
You can serve this as a dip, a spread, or a side dish. Or you can just eat it with a spoon.
2 Responses to “Creamy curried red lentils”
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April 23rd, 2010 at 11:02 pm
[...] it into a couple of bowls and shared it with Barry for lunch. I had to make another batch of the Creamy Curried Red Lentils for our dinner [...]
May 20th, 2010 at 9:13 am
After I read your article, I closed my eyes, took a bite of my amaranth breakfast porridge, said to myself “this food is sweet because I made it with love” and got chills. Thank you for sharing.