Not Every Recipe is a Winner

RECIPE: Curried Lentils and Potatoes

If you’re looking to eat mashed potatoes and lentils mixed together with some carrots, then this recipe is for you.  If you want to make something slightly less disastery, then you should move on.  Or maybe you like fixing disasters and you can help me make this into an actual delicious meal.

I made this recipe about three months ago and decided it was too disastery to write about, but in a week where I just don’t want to cook, this recipe will have to do.  Now, months later, I can’t for the life of me remember where I got the recipe from.  I’ve searched through all my email accounts and my web history on both my home and work computer, but no dice.  I remember getting an email with the recipe and thinking “Oh, that sounds delicious!  I love potatoes AND lentils AND curry.  I’m making this tonight! Life is awesome!”

But it wasn’t awesome.  The original recipe said to cook the lentils and potatoes together for about 40 minutes, which I thought was weird, but I do my best to follow recipes exactly the first time I make something.  So, even though I sort of knew I was going to be eating mashed potatoes that night for dinner, I tried it anyway.

I changed a few things from the original recipe.  I added carrots, because I need vegetables in every meal, and instead of cooking everything in water, I used chicken stock.  Obviously you could also use vegetable stock to make it vegetarian.

So here’s my curried lentils and mashed potatoes.  Overall the flavor was great, but it was the texture that weirded me out.  If I’m going to eat mashed potatoes, I just want mashed potatoes.

Rating: As I made it, this is a 2 out of 5 glasses of wine.  I think it could be elevated if I could try it the way listed below.  I think it would also be good to use green curry/coconut milk instead.

Curried Lentils and Potatoes
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Author: Manda
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Ingredients
  • 1 bag lentils
  • 1-2 potatoes, diced in 1/2 in cubes
  • 4 cups chicken or vegetable stock
  • 3 carrots, peeled and diced
  • 1 onion, chopped
  • Curry powder, to taste
  • Salt and pepper, to taste
Directions
  1. Add the lentils, onions, carrots, and 3 cups of stock to a large pot, bring to a boil, and then down to a simmer. Cook until the lentils are done, about 20-30 minutes.
  2. Add the last cup of stock and the potatoes, let cook until done, about 10 minutes.
  3. Add the curry powder when everything is done cooking.
  4. Serve.
2.2.6
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This entry was posted in 2 Wine Glasses, Dinner, Vegetarian. Bookmark the permalink.

2 Responses to Not Every Recipe is a Winner

  1. Erin says:

    Hey! I would have tried it. I love all of those ingredients (minus the carrots). Like you said, they can’t all be winners, but we never know if we don’t try. So, good job for trying something new!

  2. jen says:

    I think at that point I would have ground some beef and used that as a topper to a faux Shepard’s pie. But I like meat and a mashed mess is always better baked.
    Either way it does sound like a wonderful winter warmer meal… must keep for this fall.

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