Indian Lentil Stew
Yield: ~1 hotel pan
1.5 cups butter
3 large onions, chopped
6 tbsp. curry powder
1.5 cups all-purpose flour
10 cups vegetable broth
9 cups dried lentils, sorted, rinsed
Salt and pepper to taste
6 cups apple juice
5 lbs. sweet potatoes, peeled and cut into 1 inch pieces
5 cups frozen peas
Sour cream or plain yogurt if desired
In a large pot, melt butter over medium-high heat. Add onion and curry powder; cook 2 minutes. Stir in flour, and cook 2-3 minutes. Gradually add the vegetable broth, stirring occasionally, until thickened.
Stir in lentils. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Stir in apple juice, and sweet potatoes. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes, until sweet potatoes are tender. Add in the peas and season with salt and pepper. Serve with sour cream or yogurt if desired.