• Andrew BeauChamp

Red Lentil Dahl


1 cup of dried red lentils, that have been soaked overnight, drained and rinsed

3 cups of fresh baby spinach

2 cups of Homemade Veggie stock

1 can of Coconut Milk (16oz)

6 tomatoes, chopped and seeded

2 stalks of celery, chopped

2 red bell peppers, chopped

1 lemon zested and juiced

4 shallots, chopped

3 cloves of garlic, minced

1 inch of fresh ginger, grated

1 inch of fresh turmeric, grated

1 chili of choice, seeded and chopped

2 tablespoons of unbleached flour

1 teaspoon garam masala

½ teaspoon cumin seeds

½ teaspoon of brown mustard seeds

Salt and pepper to taste

Avocado Oil

4 Cups of rice of choice, prepared as directed on package.

Directions

Place a large deep skillet over medium high heat, drizzle with oil, once shimmering, add shallots, celery, bell peppers and sauté until soft. Now add the turmeric and ginger, stir for 1 minute. Next add the flour and continue to sauté until flour has turn golden brown. Stir in the veggie stock, coconut milk, garlic, spices, tomatoes, seeds, chili, lemon zest and lentils, stir, bring to a boil, reduce heat, and simmer for 20 to 30 minutes until lentils are tender.

Taste and season, remove from heat, stir in lemon juice, and half the spinach.

Spoon rice into serving bowl, top with lentils and garnish with spinach – Enjoy

#Lentils #Ginger #Tumeric #VariationsonCooking

2 views0 comments

" Cooking, the first Social Media"™

and © to Variations on Cooking

#VariationsonCooking
  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

© 2020 by Variations on Cooking

Site designed and created by AJMC LLC