Curried red lentil stew with lime and harissa from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 113) by Joe Yonan

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Notes about this recipe

  • babyfork on January 17, 2025

    I didn't have a whole pound of red lentils, so I added yellow lentils to make up the difference. Probably about 10 oz red and 6 oz yellow. I followed the recipe pretty closely but halved the lime juice and omitted the agave syrup. I also used Brooklyn Dehli Tomato Achaar instead of harissa. I put in about 3 tbsp of it (it's not very spicy). Also added about a tbsp or so of chopped fresh ginger. A good basic recipe for curried lentils.

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