Thank you All Souls!
Our total for the UTO Spring Ingathering was $1,259.00. One hundred percent of our offering will be granted to programs around the world similar to the ones we highlighted in June.
We tasted Pakistani Lentil Curry in honor of the grant providing a van, rehab equipment, and staff salaries for a women's rural medical facility in Pakistan. To recognize a grant supporting the development of a Social Center in an industrial community in Spain with a growing immigrant population, we tasted Chorizo. Oranges represented a kitchen remodel in a low income learning center in Florida; and last but not least, animal crackers represented the Godly Play Sunday school materials provided for a mission church in Denver, Colorado. These and many other grantees work to address compelling human needs through projects that alleviate poverty, both domestically and internationally, within the Anglican provinces, dioceses, and companion dioceses. Thank you for continuing to be a part of the United Thank Offering. To learn more about the UTO, feel free to speak with me or visit www.episcopalchurch.org/uto.
For those who are interested in trying Pakistani Lentil Curry at home, the recipe is below.
Many thanks,
Electa Smith
Pakistani Lentil Curry
- 2 cups dry brown lentils
- 4 cups water
- 5 garlic cloves
- 1 1/2 teaspoons salt
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 1/4 cup butter
- 1/2 onion, sliced
- 2 teaspoons ground cumin
- 2 Tablespoons minced fresh cilantro (optional)
Directions
- Soak lentils in ample cool water for 1 hour to overnight. Drain and rinse.
- Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until lentils are tender, about 30 minutes.
- While the lentils cook, melt the butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
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Stir the onions into the lentils; cook for another 6-8 minutes. Sprinkle with cilantro and serve with Basmati rice. Serves 4.