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Posts Tagged ‘Dal’

This soup was great, it has a perfect balance of spices, the cabbage salad works well with the dal.  Both recipes are (adapted) from The Whole Life Nutrition Cookbook.

olive oil

1 1 /2 tsp black mustard seeds

1 1/2 tsp cumin seeds

1 onion, diced

3 cloves garlic, minced

2 tsp turmeric

2 tsp cumin

1/4 tsp cayenne

2 carrots, diced

3 medium red potatoes, cubed

2 1/2 cups red lentils

6 cups water

1 can coconut milk

1 can diced tomatoes

1 tsp salt

In a large stock pot heat the oil over medium heat and add the cumin and mustard seeds. Saute until they begin to pop. Quickly add the onions and garlic and saute until soft.  Add the turmeric, cumin, cayenne, carrots and potatoes and saute a few minutes.  Add the lentils, water, coconut milk and tomatoes. Stir well and bring to a boil. Simmer, covered, for about 45 minutes. Add salt to taste.

Cabbage and Cilantro Salad

5 cups chopped cabbage

1/4 cup cilantro, finely chopped

1/2 cup toasted sunflower seeds

1/4 cup olive oil

3 Tbsp brown rice vinegar

salt and pepper to taste

Combine the cabbage and cilantro in a large bowl. Whisk together the oil and vinegar and pour over cabbage, mix well and season with salt and pepper, top with toasted sunflower seeds.

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Saturday: Gluten-Free Potluck

Sunday: Out

Monday: Leftovers

Tuesday: Black-eyed Peas with Collards and Brown Rice

Wednesday: Leftovers

Thursday: Quinoa Salmon Burgers, Parsnip Fries and Kale

Friday: Hearty Lentil Soup

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Spicy Red Lentil Dal

This is one of my favorite recipes. Super yummy and pretty easy. This recipe is adapted from Cooking Light 2003.

2 cups broth
1 cup dried small red lentils
1 tablespoon oil
1 1/2 cups chopped onion
1 tablespoon minced fresh garlic
1 teaspoon yellow mustard seeds
1/2 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1/2 cup light coconut milk
1/2 teaspoon salt
juice from 1/2 a lime 

Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly. Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in lime juice.  

I served this with roasted broccoli…….

…and some Trader Joe’s Garlic Naan, yum!

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Saturday: Dinner at Parker and Otis

Sunday: Spicy Red Lentil Dal with Garlic Naan and roasted broccoli

Monday: Tomato Sauce with Bacon and Onions over pasta, brussel’s sprouts 

Tuesday: Leftovers

Wednesday: Roasted Pork Chops, Roasted Potatoes, Kale, Butternut Squash

Thursday: Leftovers

Friday: Brined Pork Chops with Apples and Sage

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