Spicy Red Lentil Dal
Spicy Red Lentil Dal
I like recipes that are simple. I’m realizing that more and more about myself. I should rename this site Simply Scrumpdilly Vegan Dishes (with gravies or sauces and a side). Because that’s what I’m into: simple, vegan, sauce or gravy-type meals. My realization was affirmed last night after I made something that took too much time. I had to make a paste, rub it all over tofu in the morning before work, let it sit for 8 hours, then chop, dice, simmer for 45 minutes, then add more ingredients, and you know what? Meh. It was MEH!
So here is freakin’ GOURMET and so easy. So simple! It’s a simply scrumpdilly vegan dish that is guest-worthy! Thanks KristinAthena for turning me onto this dish about two years ago. I’m still lovin’ it, and I bet the scrumpdillies will too.
Spicy Red Lentil Dal (from Vegetarian Times)*
2 cups vegetable broth
1 cup dry red lentils
1 tbs vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp ground coriander
1 Tbsp tomato paste
1/2 cup coconut milk
2 tsp. lime juice
Bring broth and lentils to a boil in a pot over high heat. Reduce heat to medium-low, partially cover and simmer for 10 minutes, until lentils are tender. Cover and remove from heat.
Heat oil in a non-stick skillet over medium heat. Add the onion, garlic and red pepper flakes. Saute 5 minutes. Add cumin, turmeric and coriander and cook for 3 minutes, stirring constantly.
Add the tomato paste and cook for 3 minutes, stirring constantly. Add the coconut milk and lentils, cook for 3 minutes. Season with salt and pepper to taste and stir in lime juice. Serve over rice.
*This recipe moves fast, so have everything ready to go once your lentils are cooked.
October 30th, 2008 at 8:34 am
How I love this flavorful dish!
That is such great advice at the end: I learned the hard way to line up all my ingredients for the sauteeing part of the recipe. I will also admit that I don’t measure the red pepper flakes, tomato paste, or coconut milk any more. I use a little bit more of each according to what I feel like and how it looks as I combine the last few ingredients.
This recipe is one of my favorite weeknight standbys because it comes together quickly, there’s minimal chopping, and I usually have all the ingredients on hand. Oh, and in my area, I’ve only ever found red lentils in the bulk bins at Whole Foods, so I buy as much as I feel like carrying and keep them in a container in the pantry.