08-26-2014, 08:06 AM
#1
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Here is a recipe that I stole from a friend...Thanks Jim(langod). It is super easy to make and I was extremely satisfied with the results. The LOML loved it as well. Feel free to change it up or add some meat. Although it's good just as is.

[Image: uO38oL7.jpg]


Red Lentil Dal
Total Time: 1 hour
Yield: 8 servings
Makes 8 servings. Nutritional Info Per Serving: 124 Calories, 2.5g Fat, 37mg Sodium, 19g Carbs, 7.7g Fiber, 4.7g Sugar, 6.1g Protein

Ingredients
1 tsp olive, grapeseed or canola oil
3/4 cup dry red lentils
1 cup chopped red onion(I like it chopped small)
1/2 cup chopped small celery(I like it chopped small)
3 cloves chopped garlic
1 tsp grated ginger
1.5 tsp sweet curry powder (or use hot, if you like it spicy!)
1 to 2 tablespoons of turmeric
1 tsp ground coriander
1/2 tsp garam masala
1/8 tsp crushed red pepper flakes
1 cup vegetable stock (or water)
One 15 oz can crushed tomatoes
1 cup light coconut milk
1/4 cup chopped cilantro
squeeze of lemon
Directions
1. Mix the ginger garlic, curry powder, turmeric, coriander, garam masala and crushed red pepper in small bowl and set aside.
2. Heat a large soup pot over medium heat. Add your oil, onions and celery and cook on medium high heat for about 5 to 10 minutes until vegetables are fragrant and translucent. Stir occasionally to prevent burning.
3. Turn down heat and add the ginger, garlic and spice mix and cook on low heat for about 1 minute, allowing the spices to “bloom” until they become fragrant. Add the lentils, vegetable stock, crushed tomatoes and coconut milk.
4. Bring up to a boil, then reduce heat to a low simmer. Cook with a lid on for about 20 minutes, stirring occasionally until lentils are soft. If your heat is up too high, the liquid will evaporate before the lentils are done cooking. If that happens, just add a little bit more stock (or water, if you are using that) and continue to cook. When the lentils are soft, turn off your heat and add in your chopped cilantro. Adding cilantro at the end will keep the flavor lively and fresh. Add a squeeze of lemon if you like.
5. Serve as a soup, or over brown rice with some steamed veggies, or with naan bread.

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 08-26-2014, 10:01 AM
#2
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Thank you Smile

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 08-26-2014, 11:14 AM
#3
  • freddy
  • Banned
  • San Diego, California, U.S.A.
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I love the flavors in that recipe. Smile

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 08-26-2014, 01:09 PM
#4
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(08-26-2014, 11:14 AM)freddy Wrote: I love the flavors in that recipe. Smile

I know. The best and worst thing is that the LOML thought it was better than my chili. What?Tongue

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 08-26-2014, 01:15 PM
#5
  • freddy
  • Banned
  • San Diego, California, U.S.A.
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Did the LOYL ask you to stop making your chili? Winky

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 08-26-2014, 02:00 PM
#6
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(08-26-2014, 01:15 PM)freddy Wrote: Did the LOYL ask you to stop making your chili? Winky

Hmmm...good question. Maybe I'll make the above recipe but switch out the lentils for ground beef called, Red Chili Dal.

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 08-26-2014, 02:06 PM
#7
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That sounds like a very interesting recipe. Thanks!

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 08-26-2014, 05:49 PM
#8
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Aaron, Looks like a terrific recipe. Thanks.

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 08-26-2014, 07:24 PM
#9
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(08-26-2014, 05:49 PM)redrako Wrote: Aaron, Looks like a terrific recipe. Thanks.

Thanks Bob, it's a veggie recipe but is very hardy and very filling.

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 09-02-2014, 04:02 PM
#10
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This recipe was so easy and tasty I made it again tonight. Yummy in the tummy. Biggrin

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 09-09-2014, 04:56 PM
#11
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Was with you right up to the tomato part! Wonder what it would be like without tomatoes?

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 09-09-2014, 05:03 PM
#12
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(09-09-2014, 04:56 PM)john parker Wrote: Was with you right up to the tomato part! Wonder what it would be like without tomatoes?

John, are you not a tomato fan? I guess that would be fine. I think the tomatoes give it a sweet taste with an added acidity similar to some chili recipes. Maybe replace it with something that you like or leave it out.

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 09-09-2014, 06:55 PM
#13
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(09-09-2014, 05:03 PM)DoctorShaveGood Wrote:
(09-09-2014, 04:56 PM)john parker Wrote: Was with you right up to the tomato part! Wonder what it would be like without tomatoes?

John, are you not a tomato fan? I guess that would be fine. I think the tomatoes give it a sweet taste with an added acidity similar to some chili recipes. Maybe replace it with something that you like or leave it out.

Aaron, I must confess that I am not a fan of tomatoes. Think it is the acidity that I don't care for. Surprisingly, however, I have had luck substituting tomato paste in some recipes that call for tomatoes. Wonder if that would work here? Might have to try it.

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 09-10-2014, 10:33 AM
#14
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(09-09-2014, 06:55 PM)john parker Wrote:
(09-09-2014, 05:03 PM)DoctorShaveGood Wrote:
(09-09-2014, 04:56 PM)john parker Wrote: Was with you right up to the tomato part! Wonder what it would be like without tomatoes?

John, are you not a tomato fan? I guess that would be fine. I think the tomatoes give it a sweet taste with an added acidity similar to some chili recipes. Maybe replace it with something that you like or leave it out.

Aaron, I must confess that I am not a fan of tomatoes. Think it is the acidity that I don't care for. Surprisingly, however, I have had luck substituting tomato paste in some recipes that call for tomatoes. Wonder if that would work here? Might have to try it.

Actually I was going to suggest that. There are differences in the two even though they are tomatoes. Give it a try. You may need to add more liquid since the crushed tomatoes have a lot of water. Add some more veggie or chicken broth.

I hope you make this. I'm curious to see how it turns out for you.

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 09-13-2014, 11:20 AM
#15
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Thanks inspired my own version
Used lemon for acid wife loved I did too!

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 09-14-2014, 09:27 AM
#16
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Glad you liked Joel. My wife was very skeptical until her first bite. Then I had to fight her off with a large French bread roll.

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 09-14-2014, 10:58 PM
#17
  • Lando
  • This deal is getting worse all the time
  • Bellevue, WA
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Where did you get all the spices?

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 09-15-2014, 05:40 AM
#18
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(09-14-2014, 10:58 PM)Lando Wrote: Where did you get all the spices?

Bill, I see that you are in Seattle. You should have no problem finding these spices in your local grocery store. I have an HEB here in Austin that places all there spices in large labeled glass containers on the wall. The lite coconut should be next to your chicken stocks. One of the dominate spices in this dish is the garam masala. It cannot be left out. The fresh ginger should be in your produce section. Probably close to the garlic and onions. If you have trouble locating "red" lentils, green will be fine.

I hope this helped. Any other questions please let me know.
Aaron

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 09-15-2014, 10:15 AM
#19
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with naan bread. Aaron did you make that?

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 09-15-2014, 10:39 AM
#20
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Joel, I found this in the bakery at my local grocery. It was on a rack with Pita bread and handmade flour tortilla's, etc. It was nicely wrapped in a see through sack/bag. It was very fresh and pliable. I toasted it in my cast iron skillet on the stove. It was great for dunk'in. I guess I'm not the baker type, although I wouldn't mind giving it a try.

The Red Lentil recipe tastes and feels like comfort food, however it's very healthy.

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