Spicy Dahl

Anyone who gardens and has tomato plants, especially here in California, will know that our plants are blooming with tomatoes at the moment. I set out to use some of my tomatoes and incorporate some lentils into my recipe list. Lentils are a great source of protein and fiber for any lifestyle, and they are a low fat food. Nice to make up for all the avocados and nut butters I eat, albeit those are good fats but still nice to balance it out. One cup of lentils boosts 18 grams of protein and 16 grams of fiber. And adding cooked tomatoes to any dish is also healthy as cooking increases the level of phytochemicals, such as lycopene to do its magic, although it does lessens the vitamin C content, but that's ok... we can always eat some raw tomatoes later.  Altogether this was a nice place to add a few garden tomatoes.

Let me tell you that this was so tasty! I've made lentil dishes in the past but easily tired of them. This is really full of flavors and I can see this being a recipe to go back to again and again.  Dahl is an Indian dish and traditionally uses red lentils but I choose to use green lentils this time around. It is typically served over rice. As mine wasn't really soupy or mushy I served it over a bed of arugula and it was delicious!

Spicy Dahl

Ingredients

• 1 cup lentils
• 4 cups water or vegetable broth
• 1 tablespoon sesame oil or EVO
• 2 medium yellow onions, diced
• 2 cloves garlic, diced
• 1 tablespoon ginger, minced
• 3-4 medium tomatoes, diced and deseeded
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon himalayan salt

Directions

Place lentils, liquid, and dry spices in a large pot, cover, and bring to boil over medium high heat. Reduce heat to low and simmer 45 minutes, stirring occasionally, until lentils are tender, not mushy. Meanwhile, saute onions, ginger & garlic in oil over moderate heat until onions are translucent, about 5 minutes. Add tomatoes and stir-fry 4-5 minutes. Set aside. When lentils are tender, stir in onions and tomato mixture, cover and simmer 5 minutes. Serve over arugula, brown rice, whole wheat pasta or as is with some of your favorite bread. If you serve over pasta or as is, add some fresh chopped cilantro or arugula to the mix...it pairs well with fresh greens added in.

Notes: If you happen to not have a spice or two you will still have a flavorful dish. Adjust ingredients to suit your taste.

Also a note on ginger: Keep fresh ginger root in the freezer and grate or chop it as you need.

Enjoy !

Nutrition sources: Tomatoes: Cooked better than raw?   &   Live Strong - Lentil Nutrtition

Anyone who gardens and has tomato plants, especially here in California, will know that our plants are blooming with tomatoes at the moment. I set out to use some of my tomatoes and incorporate some lentils into my recipe list. Lentils are a great source of protein and fiber for any lifestyle, and they are a low fat food. Nice to make up for all the avocados and nut butters I eat, albeit those are good fats but still nice to balance it out. One cup of lentils boosts 18 grams of protein and 16 grams of fiber. And adding cooked tomatoes to any dish is also healthy as cooking increases the level of phytochemicals, such as lycopene to do its magic, although it does lessens the vitamin C content, but that's ok... we can always eat some raw tomatoes later.  Altogether this was a nice place to add a few garden tomatoes.

Let me tell you that this was so tasty! I've made lentil dishes in the past but easily tired of them. This is really full of flavors and I can see this being a recipe to go back to again and again.  Dahl is an Indian dish and traditionally uses red lentils but I choose to use green lentils this time around. It is typically served over rice. As mine wasn't really soupy or mushy I served it over a bed of arugula and it was delicious!

Spicy Dahl

Ingredients

• 1 cup lentils
• 4 cups water or vegetable broth
• 1 tablespoon sesame oil or EVO
• 2 medium yellow onions, diced
• 2 cloves garlic, diced
• 1 tablespoon ginger, minced
• 3-4 medium tomatoes, diced and deseeded
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon himalayan salt

Directions

Place lentils, liquid, and dry spices in a large pot, cover, and bring to boil over medium high heat. Reduce heat to low and simmer 45 minutes, stirring occasionally, until lentils are tender, not mushy. Meanwhile, saute onions, ginger & garlic in oil over moderate heat until onions are translucent, about 5 minutes. Add tomatoes and stir-fry 4-5 minutes. Set aside. When lentils are tender, stir in onions and tomato mixture, cover and simmer 5 minutes. Serve over arugula, brown rice, whole wheat pasta or as is with some of your favorite bread. If you serve over pasta or as is, add some fresh chopped cilantro or arugula to the mix...it pairs well with fresh greens added in.

Notes: If you happen to not have a spice or two you will still have a flavorful dish. Adjust ingredients to suit your taste.

Also a note on ginger: Keep fresh ginger root in the freezer and grate or chop it as you need.

Enjoy !

Nutrition sources: Tomatoes: Cooked better than raw?   &   Live Strong - Lentil Nutrtition