Sunday, January 12, 2014

Red Lentil & Veggie Dahl

This turned out really good, BUT . . . only because we added chutney to it - without that it was nice, but it seriously lacked *something*, and chutney filled the gap perfectly. I'm talking about Mrs Ball original chutney.
coconut oil for frying
1 1/2 cups onion, chopped
2 tbs grated fresh ginger
1 tbs garam masala
1 1/2 cups red lentils
3 cups cauliflower, cut into small pieces (about 1 1/2 inch) (I used broccoli)
2 1/2 cups carrots, roughly chopped
1 1/4 cups potatoes, chopped into 1 inch chunks
1 tsp turmeric
1 1/2 tsp himalayan salt
  •  in a LARGE pot, heat coconut oil & fry onion & ginger for a minute, then add garam masala & stir
  • add lentils & stir to coat, then add cauliflower, carrots, potatoes, turmeric, 5 cups of water &1 1/2 tsp himalayan salt
  • bring to boil then reduce heat to a simmer and cover.  Simmer until veggies are tender, stirring occasionally, about 30-40 minutes
  • add chutney to taste before serving
Can be eaten as is, or served over rice.

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