Substitute yellow squash for the zucchini, and substitute green lentils for the red lentils.Lentils are a mainstay of the Indian diet, and because they require no pre-soaking and cook rather quickly this is not a stew that requires much advance planning. There’s a bit of chile for some spice, and the zucchini adds both textural and visual interest.
Makes 4 to 6 servings.
1/4 cup olive oil
2 medium onions, diced
3 garlic cloves, minced
1 jalapeño or serrano chile, seeds and ribs removed, and finely chopped
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 medium tomatoes, cored, seeded, and chopped
11/2 cups red lentils
4 cups Vegetable Stock or purchased stock
2 (3-inch) cinnamon sticks
2 cardamom pods
3 medium zucchini, cut into 3/4-inch dice
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste
1. Heat oil in medium skillet over medium-high heat. Add onion, garlic, and chile, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Reduce the heat to low, and stir in curry powder, cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker.
2. Add tomatoes, lentils, stock, cinnamon sticks, and cardamom pods to the slow cooker, and stir well. Cook on Low for 3 to 5 hours or on High for 11/2 to 2 hours, or until lentils are almost soft.
3. If cooking on Low, raise the heat to High. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes, or until zucchini is tender. Season to taste with salt and pepper, and serve hot.
Variation:
Substitute yellow squash for the zucchini, and substitute green lentils for the red lentils.