My mother-in-law made this dish for John and I at Christmas, and we both fell madly in love with it. I prepared it the other night, and not only is it one of the best meals ever, but it's insanely simple. If you're a curry fan, give this one a shot; you won't be disappointed. Also, don't skip the fennel seeds -- they are the secret to the Awesome.
Curried Carrots & Lentils
1/2 cup dried red lentils
1 1/2 cups water
3 carrots, cut into 2 inch pieces
1/2 cup chopped onion
1/4 cup golden raisins
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon curry powder
1/2 teaspoon fennel seeds
black pepper, to taste
1. Combine the lentils and 1/2 cup of the water in a 2-quart microwave-safe casserole. Cover, and cook at full power for 5 minutes. (If the water foams and spills over, which mine did, replace it with 1 or 2 tablespoons more water.)
2. Stir in the carrots and another 1/2 cup of the water. Cover, and cook 5 minutes.
3. Stir in the remaining 1/2 cup water and all the other ingredients. Cover, and cook 5 minutes.
4. Serve immediately.
*Note that cooking times will vary with the power of your microwave. Mine took considerably longer than the recipe states; on the last cook (step 3), I had to microwave it for 15 minutes total, checking it every 5 minutes and giving it a little stir. So just keep an eye on it. Trust me, it's worth the vigilance.
Source: New Basics Cookbook
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