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The lentils are back – this time in a sweet curry with potatoes and a gala apple from the the co-op.

I started this morning by cooking a pot of lentils – didn’t measure, just followed Mark Bittman’s advice in Food Matters to cover with a couple of inches of cold water and cook until done.

Further along in the book, Bittman offers a recipe for Curried Lentil Soup with Potatoes. I started with it, but as usual diverged quite a bit. The result was a non-offensive, almost tasty lentil dish (not a soup). We ate it as a stand alone dish, but it could have easily been made more liquid and served over rice or other grains.

Curried Lentils with Potato and Apple

Olive oil

1 medium onion, diced

1 large clove of garlic, minced

Salt and Pepper

3 T curry powder

1/2 t ginger

Approximately 2 cups of cooked lentils and cooking liquid (forgot to measure)

Water (about a cup)

3 small potatoes, peeled and chopped (I used .834 pounds – I measured that!)

1 apple, peeled and chopped

2 T sugar

Heat the oil and add the onion. Cook until translucent. Add the garlic and cook another minute or so. Season with salt and pepper. Add the ginger and curry powder.

At this point add the lentils, some cooking liquid and a bit more water. Next add the potatoes and the apple and simmer until they are tender.

During the process, I added enough water to keep it liquid and ended up putting in about 2 T of sugar to counteract a slight harshness. The result was sweet and not too bad :).