Ingredients

1 lb. Red Lentils
2 cups Onions, diced
1 lb. Carrots
2 lbs. Collard Greens, fresh or frozen
1-1/2 to 2 tbsp. Garlic, crushed
1 - 28-oz. can Tomatoes, crushed
1 - 15-oz.can Chick Peas
1 cup Raisins
1 tbsp. Cumin, ground
1 tbsp. Paprika
1 tbsp. Turmeric, ground
1-1/2 tsp. Cinnamon, ground
Hot Sauce or Cayenne Pepper, to taste.
1/4 cup Chestnuts, dried
or
3/4 cup Walnuts, pieces
3 cups Brown Basmati Rice
(To enlarge the of the red lentil collard green curry, click on the photo or link)

Preparation

We begin by placing 5 cups of cold water in a covered pot on the stovetop for cooking the red lentils.  While the water is heating, thoroughly sift through the red lentils and remove any foreign matter.  When the water begins to boil, add the red lentils, cover, and reduce to simmer.  When all the water is absorbed, turn off the heat.

If you are going to server the red lentil collard green curry over a bed of brown basmati rice, place another covered pot on the stove top and place six cups of cold water in it, and turn on the heat.  Measure out the three cups of brown basmati rice, and when the water begins to boil, add the rice, cover, and reduce the heat to simmer.  When the water is absorbed, turn off the heat.

If you are using the dried chestnuts, rinse off the chestnuts, and add to one cup of boiling water and set aside.

While the lentils and rice are cooking, peel and wash the the carrots, onions and garlic.  Thinly slice the carrots; dice the onions, and crush the garlic.  Place these ingredients in a large baking dish. 

If you are using fresh collard greens, thorough wash and chop them, and add to the covered baking dish.  If using frozen chopped collard greens, open the packages and place in the covered baking dish.

Add the cinnamon, cumin, hot pepper, paprika, and turmeric, mix well, cover, and cook in your microwave oven until the the onions become translucent.

Add the crushed tomatoes, and the drained chickpeas.  Add the raisins, drained chestnuts or walnuts.  Add the cooked  red lentils and mix all the ingredients together, cover, and cook for another 20 minutes, mixing occasionally to insure uniform cooking and blending of flavors.

When the red lentil collard green curry is finished cooking, remove from the oven and mix well.  Serve over a bed of the brown basmati rice, and enjoy.

This recipe also make great leftovers, and can be stored in the refrigerator in the covered cookware for at least three days.

Ingredients information

Utensils and Equipment Information

| Special Recipe, Photo, and Information Directory |
| Appetizers | Beverages | Breads and Rolls | Breakfast | Desserts | Fruit Smoothies |
| Main Dishes (Entrees) | Pasta | Pizza | Salads and Dressings | Sandwiches | Soups | Side Dishes | Snacks | Ingredients Description and Photos | Utensils and Equipment | Links |

Your Comments are Welcome:

If we REALLY want God to bless America and the earth, GO VEGAN!

| Return to Ingredients | Recipes Table of Contents |

| Home Page | Animal Issues | Archive | Art and Photos | Articles | Bible | Books | Church and Religion | Discussions | Health | Humor | Letters | Links | Nature Studies | Poetry and Stories | Quotations | Recipes | What's New? |