25 October 2012

Sunday Supper: Curried Lentils, Sweet Potato, Cauliflower Dish

While we are still getting the hang of pre-planning, & timing for our Sunday Supper (which precludes us from inviting  family over) we have not given up trying. Surprisingly enough, everything was purchased & scheduled ahead of time for this dish, which we ate at the ripe ol' Sunday afternoon time of 4:00 p.m. Well before Henri's dinner. I imagine he was a tad bit peeved at the occurrence.

What I love about this dinner is that this dish was completely new to me & Hubby. On top of that, it was an easy one to make. I believe it's so easy to get hung up on Sunday suppers that are dramatically time consuming to make. While that is fine. It misses the point at our house. It's a time for new dishes (or ones not cooked very often). More importantly, it's an excuse to sit down together as Mrs. & Mr. (with family or friends...eventually) & share a meal without the rush of having to be somewhere or do something.

Curried Lentils, Sweet Potato, Cauliflower Dish
from Martha Stewart..with some slight variations

1 tablespoon Olive Oil
1 medium yellow Onion, chopped
1 tablespoon Curry Powder
1 tablespoon Garam Marsala Powder
1 medium Sweet Potato, cubed
1 head Cauliflower, separated into florets
1 cup brown Lentils
14.5 ounces Diced Tomatoes (with their juice)
1 1/2 cups of Water
Basmati Rice (optional)

In a medium pot heat the oil over medium heat. Add the onion and cook, stirring regularly, until soft and translucent. Add the powders and stir for 1 minute. Add the potato, florets, lentils, tomatoes with their juices, and water into the pot. Mix thoroughly. Bring to a boil. Reduce to a simmer and cover. Cook for approximately 30 minutes or until the ingredients are tender but not over cooked. Serve over rice. Eat immediately. Yum!!!


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