Monday, October 10, 2011

Red Lentil Dal with Charred Onions

I'm really excited about fall. I just went through my huge binder of recipes to pull out all my warm and cozy recipes. I hope you enjoy pumpkin, acorn & butternut squash, soups, roasted veggies and lots of spices because I got some yummy recipes I'm looking forward to trying! This particular recipe was amazing! Lentils are loaded with fiber and protein. I served this spicy, savory dish with short brown rice and a side of steamed carrots tossed in a garlic-ginger "butter." This recipe is from Cooking Light.

Red Lentil Dal with Charred Onions

1 T. olive oil, divided (I used coconut oil)
1 medium onion, cut into 1/4" think slices
1 t. mustard seeds (or ground)
1/2 t. coriander seeds (or ground)
1/2 t. cumin seeds (or ground)
1 whole clove (or ground)
1/4 t. ground cinnamon
1/8 t. ground cardamom
1 dried hot red chile (I used ground cayenne)
1 T. fresh ginger, peeled & minced
1 garlic clove, minced
4 C. organic vegetable broth
1 C. dried small red lentils (I used green)
1 (14.5 oz) can diced tomatoes, undrained (I chopped up fresh tomatoes from the garden)
1/4 C. fresh cilantro, chopped
1 T. fresh lime juice

Heat 1 t. oil in a large skillet over medium heat. Add onion to pan; cook 2 minutes or until charred. Carefully turn over onion and cook an additional 4 minutes or until blackened and charred. Remove from heat. Coarsely chop; set aside. 

Combine mustard seeds, coriander, cumin, and clove in a skillet over medium heat. Cook 1 1/2 minutes or until fragrant, stirring frequently. Remove from heat. Combine with cinnamon, cardamom and red chile. If using whole seeds, use a spice or coffee grinder and pulse until ground. 

Heat remaining oil in a small dutch oven over medium heat. Add ginger and garlic to pan; saute 1 minute. Stir in spices; saute 1 minute. Add broth, lentils, and tomato to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover; add onion and cook 10 minutes. Stir in cilantro and juice. 

 Steamed Carrots with Ginger-Garlic Butter

2 garlic cloves
5-7 carrots, peeled and cut into "coins"
1 T. butter (I use vegan butter)
1 t. fresh ginger, peeled & minced
1 T. fresh cilantro, chopped
1/2 t. grated lime rind
1 T. fresh lime juice
1/4 t. salt

Steam carrots, covered, 10 minutes, or until tender. 
Heat butter in a large skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients. 
I obviously altered it here and there according to what I had on hand and of course to veganize it. I really feel a difference in my body by taking out the animal products in food. I don't feel that yucky weighed down feeling after eating and I feel just better in general. My parents really enjoyed this meal. We all loved the lentils. The carrots were a nice change and complimented the lentils very well. The carrot recipe wasn't outstanding. But I am going to keep it when I want something different than the usual way of preparing carrots. I still thought they were tasty! I also served some homemade dinner rolls my mom had made the night before. Yum!

I just bought a sweet pumpkin.. so get ready for something good to come. I'm going to make dinner with it! 

God bless you all,

Chef Teebs

1 comment:

Stephanie said...

Man! I cannot wait to try this. It looks so hearty. I want to curl up by our fire with a warm bowl of this and some french bread, and savor it! Hopefull Josh wants to get campy under a blanket one day :)