Curried Lentils

Ingredients

• three or four good tablespoonfuls of lentils
• enough slightly salted water to cover them generously
• a good-sized onion cut in rings
• half a teaspoonful of mild curry powder
• three tomatoes, peeled and sliced
• a heaped teaspoonful of creme de riz (or rice flour)
• a teaspoonful of curry paste
• half a pint of stock, or preferably cocoanut or almond milk
• a lump of sugar
• the juice of half a lemon
• loz. of butter

Method

1. 1

   Boil lentils in salted water until cooked but not broken, then strain.

2. 2

   Fry onion in butter until tender, add curry powder, then tomatoes, creme de riz, curry paste, and stock.

3. 3

   Stir in lentils, sugar, lemon juice, and butter.

4. 4

   Let stew until thick.

5. 5

   Serve with boiled Patna rice.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 36. The excerpt below is the record exactly as published.

enough slightly salted water to cover them generously till cooked, but not broken, then strain off every drop of liquid. (Remember that the water in which lentils are boiled, is, like haricot liquor, an excellent foundation for vegetable stock.) Fry a good-sized onion cut in rings in butter till tender, then in the same pan fry half a teaspoonful of mild curry powder for a minute or two, then add three tomatoes, peeled and sliced (canned ones will do), and a heaped teaspoonful of creme de riz (or rice flour), a teaspoonful of curry paste, and half a pint of stock, or preferably cocoanut or almond milk (pour boiling water on the nut, cover the basin, and leave it to infuse till perfectly cold and strongly flavoured, then wring out every drop of liquid and use ; take -ioz. of nut to half a pint of water), add the liquid slowly, stirring it all the time to keep it smooth, then stir in the lentils carefully, with a lump of sugar, the juice of half a lemon, and loz. of butter

Cook this with the app: pantry check, scaling, and the assistant.