Saturday, September 3, 2016

lentil + turmeric dahl

Lentils are a staple in my diet. They are a great source of plant based protein and fiber that make any meal nourishing and satisfying, and they are super versatile! There are several lentil recipes on this blog already including killer lentil tacos, lentil collard wraps, coconut curried lentils, and beetroot lentils, as well as recipes from some of my favorite bloggers such as lentil bolognese with zucchini pasta by Minimalist Baker and lemon garlicky rainbow chard with lentils by Tasty Yummies. The possibilities are endless with these little legumes.

What's funny is that I didn't like lentils when I was little! Luckily my taste buds have matured so I just can't get enough. That's why whenever I cook lentils, I cook a lot of lentils. Especially this weekend because supposedly hurricane Lester is coming and we should be battening down the hatches, finding our flashlights, and stocking our cupboards. So, although the sun is shining now and I just got back from a beautiful 5 mile run, I'll be ready with my lentil + turmeric dahl and a bottle of white wine if Lester decides to pay us a visit.

lentil + turmeric dahl
  • 1 onion
  • 2 cloves garlic
  • 1 cup of dry lentils
  • 1" piece of turmeric (or about a tsp dried)
  • 1" piece of ginger (or about a tsp dried)
  • 1 tsp cumin
  • salt & pepper (about 1/4 tsp each)
  • juice from 1/2 lime
  • 1/8 tsp cinnamin
  • 2 Tbsp tomato paste
  • 2 cups water
  • 1 cup coconut milk
  • fresh cilantro

Soak the lentils (green, brown, black, whatever. If using split red lentils there is no need for soaking) for at least four hours, then rinse and drain. Chop the onion and garlic and add to a large pot with about a Tbsp of water. Cook the onions until just soft. While they are cooking blend the turmeric, ginger, cumin, salt & pepper, lime juice, cinnamon, and tomato paste with 1 cup of water in a high speed blender.

Add the lentils and blended mixture to the pot of onions along with another cup of water and 1 cup of coconut milk. Bring to a simmer for about 20 to 25 minutes, or until all of the liquid is absorbed.

Serve with brown rice, fresh cilantro, wilted greens, and a glass of wine during a hurricane.

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