I was so skeptical of this lentil dish. While lentils are my favourite legume, this dish seemed too simple to be good. Just some veggies, raisins, garlic, curry powder. But it's actually really good. Really really good. In a kitchen where I don't often repeat recipes, this one has already been made several times. It's easy to make, healthy, and super tasty (this appears to be the holy trinity for me). The addition of raisins might be my favourite part. I like eating it with some brown rice, but any other grain would be good too.
If this sounds good, you might also like:
Pumpkin Lentil Curry
Curried Sweet Potato, Carrot & Red Lentil Soup with Ginger
Spiced Squash, Lentil and Goat Cheese Salad
Spice Market Sweet Potato and Lentil Packets
Adapted from Vegetarian Times May/June 2010
3/4 cup dry green or brown lentils
2 cups finely diced sweet potato (about 1/2 lb)
1 large red bell pepper, diced (1 1/2 cups)
1 cup frozen green peas
1/4 cup golden raisins
2 tsp sesame oil
2 tbsp minced fresh ginger
2 cloves garlic, minced
1 tsp curry powder
Salt & pepper
1 cup low-sodium vegetable broth
1. Cook the lentils in at least 2 cups of water for about 25-30 minutes, until soft but still firm.
2. Preheat oven to 400F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides.
3. Combine sweet potato, bell pepper, peas, raisins, oil, ginger, garlic and curry powder in medium bowl. Season with salt and pepper.
4. Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth over lentils. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.