Originally posted November 13, 2012

Red Lentil Dal with Cilantro Carrot Salad and Couscous

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