Low Oxalate Recipe: Curried Spanish Lentils

Tonight's dinner was a Low Oxalate curried lentil dish w/ Indian-Spiced Tenderloin Steaks.

The Curried Spanish Lentil recipe was adapted from one found on the package of Trikona Spanish Lentils. I left out the tomato, celery, lemon rind and black pepper because they are all High in the oxalate category. I left in the onion and carrot which are medium in oxalate content and the recipe doesn't call for a lot of them. The storebought chicken broth I used has soy which is in the High category, so homemade broth would have been much better. Papa D is not a curry fan, and this is a little curryish, but I think he would eat it again if I waited at least a month. He loved the tart apple and said it would be tastier if more appple were added. I was also expecting it to taste more coconutty, so I may add more of that next time.

Low Oxalate Curried Spanish Lentils ala Cameradawktor:

Ingredients:

3/4 Tbsp. curry powder (mild or hot)

5 diced baby carrots

1/4 c. diced onion

1/4 diced tart apples with peel removed

1 Tbsp. butter

1/2 Tbsp. vegetable oil

2 c. chicken broth

1 medium bay leaf

3/4 Tbsp. white rice flour

1/4 c. coconut milk

Directions:

Wash 1/2 c. of beans well. Soak beans 2 hrs. Drain.

Saute lightly (do not brown) the onion and carrot. Add butter, oil, flour and curry powder. cook for 3 minutes. Add soaked lentils and chicken broth with bay leaf. Simmer 15 minutes. Add apple and simmer another 15 minutes. Stir in coconut milk immediately before serving. Serve over steamed Basmati Rice. Servings 2-3.