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Sunday, March 8, 2009

Easy Lentil Dhal

We find ourselves making this again and again so I thought I would post a prettier photo for you. It freezes really well. The apples give it a slightly sweet taste. Also, the original recipe called for too much liquid in our opinion so we have really cut that back. Serve with rice and just about anything. We had it tonight with Masala Fish.

6 tablespoons organic extra virgin coconut oil
2 large onions, chopped fine
100g fresh ginger , grated
2 garlic cloves, finely chopped or pressed
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
3 cardamom pods
4 cloves
1 tsp fresh ground black pepper
1/4 tsp ground nutmeg
500ml gluten free chicken stock (or vegetarian gluten free stock)
750ml water
450g red lentils, rinsed well
2 grated apples
salt to taste
lemon juice to taste

cook the onion, ginger, cardamom pods and cloves in the oil for 5 minutes without browning. Add garlic and ground spices. Cook for 1 minute while stirring. add water, stock, grated apples and lentils and simmer with lid on for 20-30 minutes until liquid is mostly absorbed. take lid off towards the end if you need to lose some liquid. add the lemon juice just before serving.

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