Squash Dahl

Hello all! sorry to be absent for so long.  I have been traveling in Taiwan for the past three weeks, and haven’t had very much time on the internet.  Now I’m back with a new inspiration to learn how to cook vegan Chinese food! In the meantime however, I have turned to some old comfort food.  I found this recipe on Fran’s House of Ayurveda (one of my favorite blogs) and am eating it now at 4 am while I fail at getting over jet lag.  Enjoy!

Ingredients:

1 cup red lentils, well rinsed
1/2 tsp each turmeric and sea salt
2 1/2 cups water
1 tomato, chopped
1/4 butternut squash, sliced 1/2-inch thick and seeded*
2 handfuls spinach leaves, washed

1 Tbsp oil
1 tsp mustard seeds
1/2 tsp each cumin seeds and coriander seeds, lightly crushed
1/4 tsp chili flakes
1 heaping tsp each minced garlic and minced ginger
1/2 large onion (or one small), chopped
1/4 cup fresh cilantro, chopped
sea salt to taste

basmati rice

Place the lentils, turmeric, salt and water in a medium sized pot and bring to a boil. Stir in half the tomato plus the squash, cover and cook on medium-low until cooked, about half an hour. When done stir in spinach.

Meanwhile, heat oil or ghee in a large, deep pan and add spices (mustard seeds, cumin, coriander, chili). When mustard seeds start to pop, stir in garlic, ginger and onion. Stirfry a few minutes, until onions are cooked. Add a bit of sea salt if desired, plus half the chopped cilantro. Pour cooked dahl mixture into the onion pan, stirring in a bit more water if you like it a little soupier.

Serve with rice and top with reserved tomato and cilantro, plus any sides you like. Serves 3-4.

*squash: (no need to peel butternut squash, as the skin will soften) I used slices of squash that I had roasted in the oven with olive oil and salt a few nights before, which had a really nice flavour — if you do this, just stir in the roasted squash at the end of cooking the dahl, along with the spinach

recipe adapted from: http://franlife.blogspot.com/search/label/Vegan

Spinach Dal

This is currently my favorite Dal recipe. It tastes great with spinach, mustard greens, chard, or basically whatever green leafy veggies you’ve got growing in the garden;)

Ingredients:
1 cup rinsed and picked over red or yellow lentils
1 tablespoon olive oil
1 medium-sized onion, chopped
2 cloves garlic, chopped finely
1 tablespoon chopped fresh ginger
1 green chile (I always leave this out)
4 cups washed and chopped spinach (stems removed)
pinch of mustard seeds (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 cup shopped fresh cilantro (I often leave this out too)
Salt
Freshly ground pepper

In a 2-quart stockpot, place the lentils in 2 cups of water and cook until done, 40-45 minutes.

In the meantime, heat a large skillet over medium heat and sauté the onions in the olive oil until soft, 4 to 5 minutes. Add the garlic, ginger, green chile, and spinach. Cook until the spinach is wilted, 4 to 5 minutes.

When the lentils are cooked, add them to the vegetable mixture along with the herbs and spices. Mix well. Season with salt and pepper, as desired. Heat through and serve.

recipe from: The Gluten-Free Vegan

Ethiopian Lentil Bowl

2 cups dried red lentils (sorted and rinsed)

Cover with water and soak 30 minutes. Drain.

2 large onions (finely chopped)
1 head garlic (peeled and mashed)

In a soup pot saute in 3 tablespoons oil until golden.

3 tablespoons tomato paste
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 cups water

Mix in tomato paste and paprika. Add remaining seasonings and half the water. Stir
well and then add the rest of the water. Stir again, cover, and bring to boil. When the water boils, add the lentils, lower the heat, and cook until lentils have softened, 20-30 minutes.

1/4 cup lemon or lime juice

Add and serve hot.

recipe from: Wendi Haugh

Chard Daahl

Ingredients:
1 big potato cubed
1 bunch of silver beet (chard) stalks (you can use some leaves too)
mashed garlic
juice of 1 or 2 lemons
fresh coriander (optional)
green/brown lentils
salt + pepper (optional)
veggie stock

Finely chop onion and cook in olive oil. Add chopped silver beet aka chard. Cook until tender. Add water to cover and add lentils, garlic, and potato. Add some veggie stock. Cook until lentils are soft. Add lemon juice and chopped coriander. Turn off heat, add salt and pepper to taste.

recipe from: Danielle El Hayek

Roasted Asparagus with Lentils

serves 2. According to Traditional Chinese Medicine, asparagus is a natural detoxifier; it also contains inulin, a carbohydrate that increases beneficial gut flora. Cayenne pepper, surprisingly, is healing for your innards, unlike other peppers, which can irritate.

3/4 cup dried red lentils
1 1/2 cups water
2 large cloves garlic (or more to taste), minced
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
1 bunch asparagus, tough ends trimmed
olive oil cooking spray
zest of 1 medium lemon
juice of 1/2 medium lemon
1 cup cooked brown rice
4 green onions, green tops only, finely chopped

1. In a small saucepan, combine lentils, water, garlic, cayenne, and coriander. Bring to a boil, reduce heat, cover, and simmer steadily for about 15 minutes.

2. Meanwhile, preheat broiler and place oven rack as close to heat as possible. Spray a baking sheet with oil; spread asparagus on it in a single layer. Coat asparagus with cooking spray and sprinkle with salt and pepper. When broiler is very hot, cook asparagus 3-5 minutes, until crisp. Remove from oven and transfer to a large platter to cool a bit. Add half of lemon zest and juice, tossing to distribute flavors.

3. when lentils are tender, stir in cooked rice and green onions. Add salt and pepper to taste. To serve, fill two shallow bowls with rice mixture and top with roasted asparagus; drizzle remaining lemon zest and juice all over.

recipe from: Delicious Living March 2008