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Thursday, October 10th, 2013

Moosewood Restaurant Favorites: Lentil Dhal

All but this cookbook went back to the library on Monday so I decided to make something from it. I actually cracked it open to look for something to do with an acorn squash but somehow landed on the lentils AND had everything on hand to make it. Keeping a piece of ginger in the freezer is the best tip ever. You can make lots of tasty things if you have ginger in the freezer including these lentils! They are delicious! So good.

Lentil Dhal adapted from the Moosewood Restaurant Favorites

Yields about 5 cups

Serves 6-8

1.5 c dried green or brown lentils

4.5 c water

1t ground tumeric

1.5t salt

 

2T vegetable oil (I used EVOO)

2c diced onion

2 garlic cloves, minced

1.5t salt

1T peeled and grated fresh ginger

1t ground tumeric

1t cumin seed

pinch red pepper flakes

1T fresh lemon juice

1c unsweetened coconut milk

Combine the first 4 ingredients in a large pot. Bring to a boil, cover, reduce the heat to low and simmer until tender 40-50 minutes. Drain and return the lentils to the pan.

While the lentils are cooking, warm the oil over medium low heat, add the onions, garlic and salt and cook for a few minutes, stirring frequently. Add the ginger and spices and continue to cook about 10 minutes or until the onion is translucent and just starting to brown.

Stir the onions and remaining ingredients into the lentils, adjust the seasoning and heat through. You can add a little more coconut milk if the lentils seem to thick, they should be nice and creamy.

Simple and super. The recipe suggests using the leftovers in a mulligatawny. I think I might just do that.

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