Originally posted November 13, 2012

Red Lentil Dal with Cilantro Carrot Salad and Couscous

Red Lentil Dal with Cilantro Carrot Salad and Couscous by alchemisty

Ingredients

  • Dal:
  • 4 C water, divided
  • 1 C vegetable stock
  • 3/4 cup dried small red lentils
  • 1 tablespoon canola oil
  • 3/4 cup chopped onion
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 2 ounces spinach (about 4 cups loosely packed)
  • Salad:
  • 2 tablespoons canola oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 3 cups shaved carrot (about 2 large)
  • 1/2 cup thinly vertically sliced onion
  • 1/2 cilantro leaves (or 1/4 C dried cilantro)
  • 1/2 t fresh pepper
3-4 servings

Directions

1. To prepare dal, combine 3 cups water and lentils in a bowl. Let stand 20 minutes; drain.

2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add the chopped onion; sauté 3 minutes. Add ginger and next 4 ingredients (through curry powder); sauté for 30 seconds. Add lentils, 1 cup water and 1 cup stock to pan. Bring to a boil; reduce heat, and simmer 23 minutes. Stir in spinach; cook 2 minutes or until spinach wilts.

3. To prepare salad, combine 2 tablespoons oil, vinegar, and sugar in a medium bowl, stirring with a whisk. Add carrot, sliced onion, and cilantro; toss to coat.

4. prepare some whole wheat couscous. serve all three together.

35 minutes

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