Curried Lentil Poutine…
Update: This post was featured in Canadian Lentils Recipe Revelations as the Grand Prize winner. Thanks for all the support!
Poutine is a favourite winter meal for many a Canadian. Unbeknownst to most Canadians as a nation we grow an incredible amount of protein-full (proteinous?) lentils here. Given that I set upon making the most patriotic and healthy meal I could muster. The result was pure magic. Yes I’ve already blogged this; the previous pictures didn’t do it justice.
- 1 Chopped Onion
- 2 Cloves Diced Garlic
- 1/2 Can or Cup Coconut Milk
- 2 Tbsp Biryani Paste or your favourite curry paste.
- 1/2 Cup Water
- 1 Can Red Lentils (or 1 cup dried lentils and soak overnight)
- 1 Handful frozen sweet potato fries per serving
- 1 Handful Baby Spinach per serving
- 1/2 Cup Shredded Strong White Cheddar
Makes about 4 hearty servings.
- Saute onion and garlic in a heavy-bottomed pot until softened.
- Add curry paste and water.
- Rinse Lentils in cold water.
- Add lentils and coconut milk to pot and simmer for 15 minutes or until thickened.
- Serve 1 cup of curried lentils over a handful of fries (sweet potato fries highly recommended - either make them from scratch or use Alexia oven fries) and top with a handful of spinach and shredded strong cheddar cheese or cheese curds. Or use vegan cheese to convert this to a vegan dish. Pop in the microwave for about 40 seconds to melt the cheese if desired.