What a week! With announcements of layoffs at my job, it has been kinda stressful! Ok more than announcements … actual layoffs. About 50% of my team. Those of us left have an attitude of “I’m a survivor” … or at least I do! I think it has brought us closer together as a team, but I’m feeling the stress. I am so thankful to have a job. I know it is just the way things are these days, but I take it for granted that I have a job and a set schedule where I know where I am going and what I am doing … sigh. Good think I have some comfort food to rely on.
I’ve been trying some Indian food, or at least my version of it! I’m finding a lot is (or can be ) gluten friendly, which is great for me! I saw this recipe for Red Lentil Dahl, so I decided to try it! Basically, it is just a lentil soup, spiced up a little bit. Yum!
Since I didn’t have red lentils, I used what I had on hand. When I got them, they were called “French Lentils”. They seem to be multi-colored…
So I am just calling it Lentil Dahl! It still turned out yummy!
Print this recipe!
2 tsp sesame oil
3 cloves garlic
1 medium onion, chopped
2 tbsp fresh grated ginger
1/2 tsp mustard seeds
1 1/2 cups lentils
3 1/2 cups vegetable broth
2 cups water
2 tbsp tomato paste
1 14oz can light coconut milk
1/2 tsp cumin
1/2 tsp allspice
1/2 tsp tumeric
salt/pepper to taste
Preheat a medium saucepan over medium heat. Add the sesame oil.
Mince the garlic, chop the onion, and grate the ginger. Add to the pan, and saute, stirring, for a few minutes. Add in the mustard seeds as well.
Add in the lentils, and stir well, mixing with the vegetables. Add in the vegetable broth , water, and spices. Cook over medium heat until the liquid is absorbed. If the lentils are not tender, add more water and continue cooking. For me, lentils take forever to cook!!!
When the lentils are tender, add the tomato paste, and stir to combine. The mixture should be thick. Add in the coconut milk. Lower the heat, and cook just 5-10 minutes, until the mixture is warmed. You don’t want the coconut milk to boil – it is not a pretty sight! Taste, and add salt/pepper to taste.
I pureed the mixture slightly with my immersion blender – this is optional – I like the texture better.
Serve over rice or quinoa if you want, or just by itself!
If you would like this spicier, you can add some cayenne pepper, or more turmeric or cumin. This worked well for us!
This is linked to What’s Cooking Thursday’s.