Lentils
2 cups red lentils
7 cups water
1 onion, finely chopped
2 tablespoons ginger
1 1/2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon red chili flakes
1 teaspoon cinnamon
1/2 teaspoon tumeric
1/2 teaspoon coriander
1 teaspoon salt
2 tablespoons sugar or honey
Leeks
6 large leeks, sliced into 1/2 inch rounds
1 red pepper, sliced into 1/2 inch strips
5 tablespoons vegetable oil
6 cloves garlic, finely chopped
2 tablespoons mustard seeds
1 tablespoon red chili flakes
2 tablespoons margarine
1/2 cup apple cider vinegar
3 tablespoons mustard (whole grain or Dijon)
1 tablespoon tumeric
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons flour
1/2 cup water
1. Place the lentils and water in
a large pot and bring to a boil. Add the onion, ginger, curry
powder, cumin, red chili flakes, cinnamon, tumeric, coriander,
salt, and sugar or honey. Turn the heat down to medium-low,
and let simmer for 40 minutes.
2. Place the leeks and red pepper in a baking pan and roast,
stirring once, for 15-20 minutes or until the vegetables begin
to burn at the edges. Remove from the oven.
3. In a large frying pan, sauté the garlic, mustard seeds,
and chili flakes in the vegetable oil, stirring frequently.
When the mustard seeds begin to pop, cover the pan. When the
mustard seeds stop popping, add the margarine, vinegar, mustard,
tumeric, salt, sugar, and flour, and mix well. Continue simmering
for 5 minutes, gradually adding the water as the sauce thickens.
4. Serve the lentils in bowls with the leek sauce spooned
on top.
