A Taste Of Place
Curried French Lentils (aka “Liz Lentils”)
By Chef Liz Chadwick
Curried French Lentils
- Coconut oil
- 1 medium onion – diced
- 1 big carrot – diced
- 1 or 2 ribs of celery, diced, or 1 tbs of celery seed
- 2 cups root or squash, medium dice (note 1)
- 1 cup French Green Lentils
- 2 tbs. Curry powder (note 2)
- 5 cloves Garlic, peeled and minced
- 1 finger of fresh Ginger finely minced, or 2 tbs. powdered (note 3)
- 1 tbs turmeric
- Stock of choice (meat or veggie)- at least 4 cups (note 4)
- Apple Cider Vinegar
- Nutritional Yeast
- Maple Syrup (or sweetener of choice)
Sauté vegetables in a wealthy amount of coconut oil over medium heat. When vegetables are translucent, toss in lentils, curry, garlic, ginger, and turmeric, and turn heat up to high. Cook until the mixture begins to coat bottom of pan. De-glaze with stock.
Add more stock to liberally cover, and reduce heat to a simmer. Simmer for 1-2 hours stirring every 5-10 minutes, adding more stock as needed.
When lentils and roots are soft and form a “mashed potatoes” consistency – add in apple cider vinegar, nutritional yeast, and maple syrup to taste, with heat still low. Cook for another five minutes to let flavors absorb and settle.
Serve over seasoned rice, with kimchi or fresh greens – or just as it is.
(1) If using squash, peel first. If using potatoes, and there is no intolerance to skins, no need to peel.
(2) You can use curry powder or paste. I prefer green curry paste as it adds complexity and spice. but curry powder is just fine. curry paste often tends to have a fish ingredient so to those with fish allergies: opt for curry powder.
(3) The ginger need not be peeled, unless there is an intolerance to skins.
(4) If no stock is available, water is just fine.
Check out Chef Liz’s other recipes here: