Lentils and Potatoes with Curry a la Mark Bittman

Finally, we're done with our 68 days of 100 degree plus temperatures here in Austin, and we've moved into our fall.  This is the time of year that reminds me why we all put up with the hell that is summer; finally, we have endless days of 70 to 80 degrees with nights dipping down into the high 40s.  It's sunny and glorious outside most of the time, with the occasional booming thunderstorm and downpour - but I like those too, after the drought we've had (and are still having).

The cooler temps mean it's the perfect time of year to try my hand at some of the easier recipes in my new How to Cook Everything book from Mark Bittman.  I have been worshipping at the altar of @bittman (as he's known on Twitter) ever since my book arrived back at the beginning of the month.  I've made beans, pastas, sauces, and even a sort of kickass set of lemon bars, if I do say so myself, but this recipe for curried lentils and potatoes is one that I know I'm going to come back to again and again.  

It's easy and takes about an hour, most of which is inactive time.  Best of all for clumsy ninnies like me, the only thing you have to cut to make this dish is two potatoes.  It makes your house smell like warm spice and sticks to your ribs, but is remarkably healthy.  I think I'm going to make it to welcome Logan back to town next week.

This recipe is vegetarian (if you don't use a meat stock to cook the lentils) and could be vegan if you omit the yogurt garnish.

Recipe after the jump:

Lentils and Potatoes with Curry from How to Cook Everything Tenth Anniversary Edition by Mark Bittman

Makes: 4 servings

Time: About 1 hour

1 cup dried brown lentils, washed and picked over

3 1/2 cups water, coconut milk, or stock, plus more if needed (I used water and it was good)

1 tablespoon curry powder

2 medium starchy potatoes, peeled and cut into large chunks

Salt and freshly ground black pepper

Yogurt and chopped fresh cilantro leaves for garnish

1. Combine the lentils, liquid, and curry powder in a medium saucepan over medium-high heat and bring to a boil.  Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water a bit, about 15 minutes.

2. Add the potatoes and cover the pan completely.  Cook undisturbed for 10 minutes or so, then stir gently and check to make sure the lentils aren't too dry.  (At this point, you can add 2 tablespoons butter for a smoother mixture, if you want.)  If they are, add a bit more liquid.  Add salt as the lentils become tender.

3. Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5 to 10 minutes; add liquid if necessary.  The mixture should be moist but not soupy.  Add lots of black pepper, stir, then taste and adjust the seasoning and serve, garnished with yogurt and cilantro.

Comments

[Skye]

That's totally my kind of cooking. I'm jealous of your climate: English weather is everything it claims to be. But this looks perfect for a rainy evening, and we should be having plenty of those.

[Su-Lin]

Already a winner in my book, what with it being so easy! And healthy! And goodness knows I really ought to go on a bit of a diet (paunchy paunch paunch).

[Boots in the Oven]

Skye, I think this would be perfect for a rainy night! And isn't English weather the weather of poets? (Sorry - trying to find a bright side here!)

Su-Lin, that's exactly why I started making these bean dishes! I've been eating out way too much, and lots of frozen dumplings at home (shhh, don't tell Logan!). This one really stood out as something I'd come back to - it's just too easy.

[Marchbanks]

It sounds wonderful . . .

BUT . . .

I'm seeing a carb count here like there was no next Wednesday. And when yer diabetic, carbs are, in large measure, Teh Enemy. (Which is why vegetarianism is right out for me, and for Type IIs like me.)

What does one do to balance off a dish like this against the need to cut back starches?

[Boots in the Oven]

Marchbanks, that is true, and I'm sorry you're dealing with that problem. I suppose you could start here by substituting dark, leafy greens for the potatoes. Kale would probably be delicious. And then for the lentils, I don't know - at least they're high in protein, if also carbs. Maybe use a low-carb meat replacement, like seitan, for some of them? Eh.

Rachel

[Amy]

Yum yum! I just made a Bittman recipe--the Autumn Millet Bake from the same book. Simple, like this, and excellent. It's a good sign when I already have everything for this sitting in my refrigerator.

[gv]

this Lentils and Potatoes with Curry looks really good, I want to try it!!!!
I will go home to cook!
n-n
kat

[jennifer]

This looks incredible!

[Boots in the Oven]

Thanks, guys! And Amy, you're totally right - I love when I see I have everything available!