Vegetable Red Lentil Dhal- GF and Vegan

18 Nov

 

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I am always looking for ways to keep the good old bean and veggie combination interesting as well as cook with what I already have at home. This evening my veggie drawer had Brussel sprouts, zucchini, parsley, tomatoes, and cucumber. Surprisingly they all came together beautifully in this recipe. My hunch is that almost any combination of veggies that you have laying around would work here.

This dhal is bursting with veggies but you wouldn’t even know they were there this dish came out so creamy and perfectly spiced. The cracker-like thing in the top is a papadum. These are lentil wafers that we get at our local indian grocery store, you put them in the microwave for 1 minute and they puff up into a delicious crispy GF cracker treat. I sprinkled some coconut on top, because in my opinion almost everything tastes better with coconut…

2 cups red lentils
4 cups broth or water (if you are using water this recipe will need more salt)
1 lb brussel sprouts, trimmed and cut in half
3 medium zucchini, chopped
1 onion, chopped
7 tomatoes, chopped
chunk of ginger, peeled and chopped
cumin
coriander
turmeric
curry powder
chili powder
salt
pepper
olive oil
Parsley
Cucumber
Coconut
Cashews

Saute onion and ginger with spices until translucent. Add vegetables (except tomatoes) and cook till tender.

Add lentils and broth. Bring to a boil and then simmer, covered for 15-20 minutes. Add more spices and tomatoes. Cook 10 more minutes.

Insert an immersion blender (my absolute favorite kitchen gadget) and blend till smooth.

Top with chopped cucumber, parsley, coconut, toasted cashews. Serve on its own or with basmati rice.

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2 Responses to “Vegetable Red Lentil Dhal- GF and Vegan”

  1. chefconnie November 18, 2012 at 4:57 pm #

    One of my favorite foods.

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