Katherine's Red Lentil Curry

When your food allergies only allow a limited set of foods, it is somewhat tricky to come up with sufficient sources of protein in sufficient variety to keep picky little taste buds happy. Fortunately, Katherine seems to like lentils enough that we can work those into the mix. They are a great source of protein, and tasty to boot.

Note: We make our own chicken broth by putting half of a natural chicken into a pressure cooker with about 2 quarts of water and a dash of salt, cooking at high pressure for 30 minutes, then allowing the pressure to release naturally and straining the broth. We put it in the fridge overnight and skim the fat in the morning, then freeze 2 cup portions to work with.

Mix together 2 cups of homemade chicken broth, a dash of salt, 3/4 cup of red lentils, half a tablespoon of curry powder, and 2 small seeded chopped fresh tomatos. Bring to a boil, then cover and simmer for about 20 minutes, or until the lentils are soft but not mushy. Use a stick blender to puree some of the lentils to a desired consistency. We puree more than I'd like, but just because little K has some trouble digesting at this point.