Home › The Waldorf Kitchen › Lentil Curry

Lentil Curry

Chop three or four onions with a clove of garlic and two green peppers, then pound them in a mortar. Wash one-half pound of lentils, picking them over carefully, put them in a fryingpan and toss about over the fire until browned, then put them into a saucepan with the pounded mixture, one teaspoonful of ground turmeric, a little salt and cold water to cover, boiling until tender. When cooked drain all the water from the lentils and add two ounces of butter and two sliced onions fried to a golden brown. Toss all over the fire for a few minutes, then turn it onto a hot dish, garnish with sippets of toast, and serve with plain boiled rice.