Lentils are nasty..gah...
I think it depends on how you cook and season them.
My first experience with lentils was when I was in college and one of my housemates made lentil stew. It had lots of vegetables in it. He ate it with a little vinegar as a seasoning. I have used vinegar as a seasoning a few times when making and eating lentil stew. I add lots of onions, celery, carrots, and other vegetables, depending on what I have. But more importantly, I add garlic and other spices. I often just go to my spice rack and grab whatever appeals to me at the moment.
One good thing about lentils is that they don't take long to cook like many other beans do.
Ever eat Indian dal? Yum!
There are a few different types of lentils and they can all be used to make dal. The recipe I posted has lots of spices, as is typical of dal. A bowl of dal over rice and a piece of naan bread is an excellent prepper meal. Lentils, rice, flour and spices. Lentils are easy to find in stores. Dal can be made from a variety of lentils and other beans, but is usually made with lentils. Some people think dal is a soup, and it is soup like, but is technically not considered a soup.
https://www.ambitiouskitchen.com/wprm_print/69007
The Best Dal Ever by Dada Eats
Cozy and nourishing dal made with yellow moong dal, warming spices, creamy coconut milk and a boost of veggies from fresh spinach. This beautiful dal recipe is packed with plant-based protein and fiber for the perfect, satisfying meal!
Keyword dal recipe, yellow lentil dal
Prep Time30minutes minutes
Cook Time1hour hour
Total Time1hour hour 30minutes minutes
Servings2 servings
Calories429cal
AuthorMonique Volz of AmbitiousKitchen.com
Ingredients
0.5 cup yellow moong dal or red split lentils
1.5 tablespoons extra-virgin olive oil
0.5 yellow onion, diced
0.5 (2-inch) knob fresh ginger, grated
2.5 garlic cloves, sliced
0.25 teaspoon ground turmeric
0.75 teaspoons ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper to taste
0.5 teaspoon tomato paste
0.5 (15-ounce) can diced or crushed tomatoes with their juices
0.5 (13.5-ounce) can reduced fat coconut milk (or feel free to use full-fat if you prefer a richer dal)
1 cups vegetable broth
1 cups fresh baby spinach, roughly chopped
0.5 tablespoon fresh lemon juice
To garnish:
Fresh cilantro leaves, roughly chopped, for garnish
For serving:
Naan, flatbread, quinoa, or rice for serving
Instructions
Place the lentils in a medium bowl and cover them with water. Wash the lentils with your hand, tip out the water, and repeat this process until the water runs clear. Cover the lentils with fresh water and soak 30 minutes to 1 hour (this will allow them to cook faster).
Heat the olive oil in a large heavy pot over medium heat. When it begins to shimmer, add the onions, and sauté for 3 to 4 minutes until they start to become tender and translucent. Add the ginger and garlic, and cook with the onions for an additional 2 to 3 minutes until everything starts to brown slightly.
Stir in the turmeric, cumin, coriander, cayenne, and salt and black pepper. Sauté the masala for 2 to 3 minutes until it smells aromatic and darkens in color.
Add the tomato paste and cook until it deepens in color, 1 to 2 minutes. Now pour in the tomatoes. Continue to cook until the tomatoes reduce slightly, 3 to 4 minutes.
Add the coconut milk and vegetable broth to the pot. Simmer for about 5 minutes.
Now add the drained lentils. Cover the pot and simmer for about 30 minutes, or until the lentils are soft and the curry is thick. Add the spinach and stir until it wilts.
Add the lemon juice and cook, stirring frequently, for about 10 minutes, so the dal continues to thicken and become luscious. Feel free to simmer further to reach your desired consistency. Taste again and adjust seasonings as necessary.
Garnish the dal with chopped cilantro and serve with naan, flatbread, quinoa, or rice.
Notes
To store: store this creamy dal in airtight containers in the fridge for up to 4-5 days. Feel free to reheat it in the microwave or on the stovetop!
To freeze: let the dal completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months. To reheat, first let it thaw in the refrigerator, then heat it in the microwave or on the stovetop.
Nutrition
Serving: 1serving (based on 4) | Calories: 429cal | Carbohydrates: 44.5g | Protein: 15.7g | Fat: 21.4g | Saturated Fat: 11.2g | Fiber: 10.1g | Sugar: 6.1g
