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Curried Fall Vegetables With Lentils

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      Title: CURRIED FALL VEGETABLES WITH LENTILS
 Categories: Vegetables
      Yield: 1 Batch
 
      1 c  Lentils, red
      2    Onions; chopped
      1 tb Cumin, ground
      2 ts Black pepper
      2 tb Lemon juice
      1    Pepper squash, or other
           -winter squash
      1    Sweet pepper, red
      1 ts Salt; or to taste
    1/4 c  Oil
      2    Garlic clove; minced
      1 tb Coriander, ground
    1/4 ts Red pepper flakes
  2 1/2 c  Chicken or vegetable stock
      1 sm Cauliflower
    1/2 lb Green beans
    1/2 c  Peanuts
 
  Pick over lentils for small stones or impurities. Wash them in a sieve
  under cold running water.  Drain well and set aside.
  
  In a large saucepan, heat oil over medium heat and saute onions and
  garlic about 3 minutes or until softened. Stir in cumin, coriander,
  turmeric, pepper and chilies. Cook, stirring, 30 seconds. Stir in
  lentils to coat well with oil.  Stir in lemon juice and stock. Bring
  to a boil. Reduce heat, cover and simmer 5 minutes.
  
  Meanwhile, peel squash and cut into 1 inch pieces. You should have
  about 4 cups.  Cut cauliflower into small florets, about 6 cups
  worth. Cut red pepper into thin strips. Trim beans and cut in two.
  Stir squash and cauliflower into lentil mixture. Bring to a boil
  again, reduce heat. Cover and simmer another 5 minutes. Stir in red
  pepper and beans and simmer 5 minutes longer.  Stir in salt and
  peanuts.
  
  Cook, uncovered, about another 5 minutes, or until all vegetables are
  tender and lentils have formed a thick sauce. Adjust seasonings to
  taste. Serve over hot rice. The curry will thicken if made ahead and
  reheated. Add more stock or water if necessary. Submitted By SAM
  WARING   On   MON, 13 NOV 1995
  132300 GMT
 
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