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Credit: Gregory Denton, Executive Chef, Metrovino, Portland, Ore.
The National Culinary Review, November/December 2010
2 T. extra virgin olive oil
1 T. chopped garlic
½ cup diced yellow onion
¼ cup peeled, diced carrot
¼ cup diced celery
1 cup lentils du Puy, rinsed, picked through
2 T. curry powder
3 cups water
Kosher salt and black pepper, to taste
Method: Put olive oil in medium-sized pot; heat over medium flame. Add garlic; sauté until golden-brown. Add onion, carrot and celery; sauté 2 minutes. Add lentils and curry powder; mix well. Add water. Add 1 t. salt. Bring to a boil; reduce to a simmer. Cover pot with lid; cook 20 minutes. Let rest 10 minutes off heat before uncovering. Check seasoning; adjust with salt and pepper. Keep warm.
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