Lentils Indian Style


1 cup lentils

4 cups cold water

1 tbs vinegar

1 cup sliced scallions, green parts included

12 – 15 cremini mushrooms, thickly sliced

curry powder to taste

salt to taste

¼ cup vegetable oil

1 cup loosely packed cilantro leaves

1 cup plain yogurt


• Wash the lentils. Put it in a 3-quart saucepan, add water and vinegar. After bringing to a boil, lower the heat and simmer for about 20 minutes.

• Add scallions, mushrooms, and curry powder

•Plate it in a deep dish and add a generous dollop of yogurt.


Serves two.


Delicious with crisp red radishes as a luncheon dish.

Beer, such as Sierra Nevada’s Pale Ale, is best with this dish. If you insist on wine, my recommendation is to choose a Zinfandel.