We enjoy cooking. We love sharing recipes that we’ve found & love. We went to a potluck on Saturday to celebrate the final Winter Farmer’s Market of the season. The potluck was lots of fun. It was great to hang out with some of the local growers that we had gotten to know over the past few months.
At the potluck we brought two dishes. We got lots of positive feedback about this Dal recipe. We originally found this Dal recipe at Epicurious, originally from Bon Appetit. You can view that complete recipe online at: http://www.epicurious.com/recipes/food/views/101019?mbid=ipapp
Red Lentil Dal
We sometimes make a double recipe (to use a full can of tomatoes) and freeze half – other times we use fresh tomatoes, or just use half of the can and save the rest for something else (it is, of course, possible to purchase smaller cans).
~2 Tbsp canola oil
1 medium onion, diced
1.5 Tbsp curry powder
1/4 tsp cayenne pepper
1 tsp ground cumin (plus 1/2 tsp whole cumin seeds)
1 tsp ground coriander
3 large garlic cloves, minced
1 inch of fresh ginger, peeled and minced
optional vegetables – carrots and/or zucchini
1 cup red lentils
1 and 3/4 cups (about half of a 28 oz can) diced tomatoes
salt to taste
Heat the canola oil in a heavy saucepan (we use this
) over medium-high heat. Add the onions, curry powder, cayenne, cumin, and coriander. Cook, stirring occasionally, until the onions are translucent and soft. Add garlic and ginger and cook another minute or two (then add carrots and cook for a few minutes before adding zucchini), then add lentils, tomatoes, 1 teaspoon of salt, and 3 cups of water (or vegetable or meat broth – we used 1/2 water, and 1/2 turkey stock last time – the turkey stock was made from a Frontwords Farm
turkey!). Bring to a boil, then turn down to a strong simmer and cover halfway. Cook for 15 minutes, or until the lentils are soft. Taste for seasoning.
Serving suggestion is over rice, but it can also be used as a stew without rice.
We have found that if you add a small splash of apple cider vinegar or red wine vinegar right before you serve it, it can really help the flavors pop!
Leftovers are great the next few days.