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.
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.