Red Lentil Dahl
Ingredients:
1 1/2 cups red lentils - rinsed
8 oz. mushrooms, cut into small pieces
4 cups vegetable stock
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 2-inch cinnamon stick
1 large diced yellow onion
2 serrano peppers - stemmed, seeded, and minced
3 tablespoons garlic, minced
3 tablespoons ginger, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1/2 reaspoon garam masala
1/2 teaspoon kosher salt
1 14oz. can diced tomato
Juice of 2 limes
1/4 cup fresh cilantro, chopped
8 oz. mushrooms, cut into small pieces
4 cups vegetable stock
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 2-inch cinnamon stick
1 large diced yellow onion
2 serrano peppers - stemmed, seeded, and minced
3 tablespoons garlic, minced
3 tablespoons ginger, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1/2 reaspoon garam masala
1/2 teaspoon kosher salt
1 14oz. can diced tomato
Juice of 2 limes
1/4 cup fresh cilantro, chopped
Directions:
Place the rinsed lentils in a large saucepan along with vegetable broth. Turn the heat to medium and allow the lentils to cook for 15-20 minutes until most of the stock is absorbed.
Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
Add the mushrooms, onion and green chili pepper. Cook until the onions are turning translucent.
Add the garlic, ginger, and spices. Cook for another 30 seconds or until the beautiful aroma hits your nose. Don't burn the garlic or it will turn bitter.
Add the diced tomatoes to the pan. Cook until most of the liquid is evaporated, about 2 to 3 minutes. Discard the cinnamon stick.
Once the lentils are cooked, stir them into the spiced onion mixture.
Add the lime juice and cilantro.
Stir well. Taste and add salt as needed.
Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
Add the mushrooms, onion and green chili pepper. Cook until the onions are turning translucent.
Add the garlic, ginger, and spices. Cook for another 30 seconds or until the beautiful aroma hits your nose. Don't burn the garlic or it will turn bitter.
Add the diced tomatoes to the pan. Cook until most of the liquid is evaporated, about 2 to 3 minutes. Discard the cinnamon stick.
Once the lentils are cooked, stir them into the spiced onion mixture.
Add the lime juice and cilantro.
Stir well. Taste and add salt as needed.
Notes:
If serrano peppers are too hot for you, use jalepeños instead. I douse the finished dahl with lots of hot sauce, so you'd better use your own judgement.
You can make a simple yogurt sauce with more lime and cilantro to drizzle over the top before serving.
Lentils are an excellent source of iron and vegetable protein. This is a dish fit for any malnourished vegsan, or even as a side to a roast chicken for a hungry carnivore.
Serve with jasmine rice and naan, or just eat it for breakfast. Hey, who said sweet crappy cereal was an adequate breakfast? Live life with savor.
You can make a simple yogurt sauce with more lime and cilantro to drizzle over the top before serving.
Lentils are an excellent source of iron and vegetable protein. This is a dish fit for any malnourished vegsan, or even as a side to a roast chicken for a hungry carnivore.
Serve with jasmine rice and naan, or just eat it for breakfast. Hey, who said sweet crappy cereal was an adequate breakfast? Live life with savor.