Tuesday, 1 October 2013


This is my mom's lovely dal recipe.  There's no lemon juice or hot spices, but it tastes so good I feel like nothing is missing :).                  Serves 3-4


2 cloves garlic
1/3 cup cooking onion (optional - if tolerated), peeled and chopped
1/2 t each cumin and tumeric (if tolerated - just use more italian spices if you aren't using them)
1 t  italian spice
1 cup red lentils
2 cups soup stock
1T olive oil
1 grated apple or pear
1 grated carrot

If using, saute the onion in olive oil at the bottom of a pot for a few minutes, until it is translucent.  Add the garlic and stir, cooking for about a minute.  Add the spices and toast them for another minute or so, stirring often.

Add the soup broth (2 cups broth and an extra little splish of water) and bring to a boil.

Rinse and add the lentils. Also add the grated pear/apple and carrot.

Reduce heat and simmer, about 35 minutes or until lentils are cooked and your desired consistency is reached. Stir every few minutes and scrape the bottom of the pot because the lentils and garlic will stick to the bottom.

Taste test to see if it is done. Serve with grains and maybe a side of steamed vegetables.

Additional notes:  Feel free to adjust spices to taste. Bay leaf, coriander and cardamom are also good in this. Salt and pepper if desired.

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