I just love the earthy flavour and texture of Lentils, they’re the ultimate comfort food. You can add them to just about anything – Salads, Dips, Wraps, Stews…But they are especially wonderful in a Dal! I have to have one atleast once a week, or i get withdrawal symptoms. This is another out of 1,000 Vegan Recipes – it’s a bit time consuming, as you need to soak the lentils before-hand and then still cook them for about an hour, but once you take your first mouthful you’ll know it was worth every minute!
Ingredients: (4-6 servings)
1/2 cup Green Lentils, rinsed and drained
1/2 cup Brown Lentils, rinsed and drained (I used Yellow-Split Peas)
3 cups Water
1/2 cup Red Lentils, rinsed and drained
2 Tblsp. Oil (I used Coconut…)
1 medium Onion, minced
2 Garlic Cloves, minced
2 tsp. grated fresh Ginger
1 Tblsp. Curry Powder
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/4 tsp. Ground Cayenne
1 (14.5 oz) can Crushed Tomatoes (I used Fire-roasted…)
– Soak Green Lentils and Brown Lentils in separate bowls of hot water for 45mins. Drain Green Lentils and place in large saucepan with water. Bring to boil, then reduce heat to low and simmer 10 mins.
– Drain Brown Lentils and add to Green Lentils with Salt to taste. Simmer, partially covered, for 20 mins. stirring occasionally. Add Red Lentils and simmer uncovered for 20-25 mins longer, or until sauce thickens and lentils are very soft.
– Heat oil in a pan over medium heat. Add onion and cover, cook until softened, about 10 mins. Add Garlic and Ginger and cook until fragrant, about 30 sec.
– Add Spices and Tomatoes, stirring constantly for about 1 min. Add Tomato mixture to cooked Lentils and mix well. Cook another 10 mins. until flavours blended. Adjust seasonings if necessary. Garnish with Coriander and serve.
*Delicious with a dollop of Sour ‘Cream’ swirled in…