Monday, April 12, 2010

Lentils and Potatoes with Curry


We're raiding our pantries this week over at I Heart Cooking Clubs. The idea is to pick one or more items from our pantry and whip up a fabulous Mark Bittman recipe. My pantry usually has all the typical staples, but then there are those specialty items that I pick up here or there and never use because I am "saving them for a special recipe". I tend to hang onto these specialty items because I don't live in a big city and it is hard to come by some of these things in my small town grocer. Let's face it, as much as I would like it to be, small town Kentucky is not a food mecca!


In the spirit of cleaning out my pantry, I took out the coconut milk I had been saving, that half bag of lentils, and two russet potatoes. I had the perfect recipe in mind.


Lentils and Potatoes with Curry
Adapted from How to Cook Everything Vegetarian by Mark Bittman
Time: About 1 Hour
Serves: 4 - 6

1 cup dried brown lentils, washed and picked over (I used green)
3-1/2 cups water, coconut milk (one can + water), or vegetable stock
1 tablespoon curry powder
2 medium russet potatoes
salt and freshly ground black pepper
Yogurt for garnish
Minced fresh cilantro leaves for garnish
Combine the lentils, liquid, and curry powder in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.
Add the potatoes and cover the pan completely. Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren't too dry. If so, add a little more liquid. Add salt as the lentils become tender.
Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5 to 10 minutes; add liquid if necessary. The mixture should be moist but not soupy. Add lots of black pepper, stir, then taste and adjust the seasoning and serve, garnished with yogurt and cilantro.

Notes/Results: I loved it! The lentils get really soft, making this really smooth and creamy. With the soft lentils and chunks of potatoes, this was both comforting and satisfying. An absolutely delicious vegetarian meal! Packed with flavor, it is a recipe that I will definitely be making again. Also, this was my first time using coconut milk and while I loved it, I will be sure to buy the light coconut milk next time. I didn't realize how high in calories the regular coconut milk was until I got out the can and looked at the label. Yikes!

We had a fabulous turn out for our first week with Mark Bittman. Click HERE for links to the 17 recipes that we cooked up last week! Thanks to everyone who participated!

Wanna see who else is raiding their pantry? Head on over to I Heart Cooking Clubs this week to see what everyone else cooks up!

24 comments:

  1. I made something similar but without potatoes. It was really comforting and hearty. A bit surprising when you consider its vegetarian.
    Hope you had a fab weekend.
    *kisses* HH

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  2. I've never had anything like this, but I like lentils and I like potatoes. I had to laugh when I read that this was a pantry challenge...I always seem to have half a bag of lentils in my pantry.

    On another note...we're moving to a new house at the end of the month, so if you notice that I'm not commenting or visiting that's why!

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  3. This is indeed a delicious dish - I hoarde specialty items also. And when I go on vacation - I come home with food. I love everything in this recipe - and adore curried dishes. I have this daughter who won't touch anything with coconut (???? where'd she come from) but will work around that. best of luck with the move. It's a ton of work but so exciting!

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  4. This sounds like a great take on a lentil dish, not to mention potatoes.

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  5. This sounds great with the coconut milk and the curry! I need to check out my pantry. I'm a little afraid you will all think I'm crazy, but you already knew that :-0 ~LeslieMichele

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  6. Yum! The flavors in this are right up my alley...I bet it tasted delicious!

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  7. This really sounds delicious. I'll have to give this one a try. I hope you are having a fantastic day. Blessings...Mary

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  8. I haven't had lunch yet and that looks fantastic! Curried lentils are a favorite around here, and I think I actually have a can of coconut milk in the cupboard.
    ~Jenny~

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  9. It looks delicious! I tagged this recipe the other day to use up some potatoes and lentils so I am happy to know it is so good.

    With the coconut milk I usually buy both when it's on sale and often lighten up the regular by mixing it (50/50) with water--which saves a little money. ;-) You can also let it settle a bit and scrape off some of the top "cream that forms and reduce some of the fat/calories that way.

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  10. Wow, what a nice way to cook lentils...curry sounds so yummie!

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  11. lentils, potato, and curry? May I pull up a chair? LOL

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  12. Whoa we had an awesome turnout last week!

    This looks delicious. A right up my alley kind of recipe. I still haven't decided what to make for next week...I'm off to peruse the web!

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  13. my mouth is just drooling for this dish! i love the flavors!

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  14. I've never made lentils in anything, isn't that a shame? I just don't like all that stuff from the dryer vent ;) :0 :)

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  15. I had to laugh "those specialty items that I pick up here or there and never use because I am "saving them for a special recipe". I thought I was the only one that did that, I'm so glad to have company.
    The recipe does sound tasty.
    Mimi

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  16. I love lentils!!!!!The lentils-Coconut combo is wonderful!

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  17. Just like you have never cooked with coconut milk (on of my staples), I have never cooked with lentils. We really do need to cook together. This looks amazing! Did you use the veggie stock? I bet it adds quite a bit of flavor.

    I know that I would love this. I've gotta try it!

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  18. I like the lentils and coconut... never tried it that way before... great idea!!

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  19. The lentils and curry sound so good! Love Bittman's cookbooks!

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  20. Nice choice.
    Coconut milk and curry make an awesome duo.

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  21. Kim, this looks great - what a good choice. I love lentils and coconut milk - I often put lentils, coconut milk and curry powder into my pumpkin soup - somehow that combo makes me think of the tropics even in the depths of winter.

    Sue

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  22. That does look good. Do you think it would freeze well?

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  23. This looks like true comfort food! Yum! My husband was sitting next to me while I was reading this and he said "Lentils and potatoes, sign me up". My thoughts exactly!

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  24. Ciao Kim ! This is really a recipe I have to remeber !!

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