Wednesday, April 8, 2009

Ta-Da! Dahl with Vegetables!

Lentils!  They're cheap, delicious and so versatile!  This dahl recipe is filling and easy.  Perfect for a busy weeknight meal.  It makes a lot so it's great for lunch the next day. 

Traditonally, Dahl is a thicker saucier blend of lentils.  My recipe is a little heartier leaving some lentils in their full form.  Feel free to let them simmer a little longer to get a more traditional consistency.   The fresh ginger and cilantro add a delightful kick.  I left my ginger in bigger chunks, so each bite would have a lil' surprise!  I recommend using the fresh stuff, but if you only have the dried and powdered on hand,  I'm sure it will taste just fine.   

Dahl mixed with couscous 

Easy Weeknight Dahl

1/4 c. lentils

1-2 TBS almond oil
2-3 cloves garlic
chopped fresh ginger- depending how much you enjoy it
1/2 red onion
1/2 cup or so chopped carrots
1/2 of a pepper chopped
1/4 cup of peas

8 oz or about a cup of tomato sauce
1 tablespoon curry
1 1/2 teaspoon crushed red pepper
1 teaspoon or more coriander 
1 1/2 teaspoon dried cilantro-- If you have fresh stuff- toss it in!  
pepper to season 

Bring lentils and water to boil, reduce to simmer and simmer until desired consistency.
Heat almond oil in a pan, add onion once warm and saute then add the garlic.  Toss in the rest of the vegetables and fresh ginger.  Let the vegetables become bright and add in the tomato sauce, lentils and spices.  Simmer together until you're hungry and ready to eat! 

Serve on couscous, quinoa, rice-- whatever suits you!  

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