Mar 26, 2011

Spicy red lentils and rice

I've had a bit of a mixed relationship with lentils. On the one hand, they're cheap, easy to prepare and a good source of protein. On the other hand, if you don't do 'em right, they're pretty damn bland. And nobody likes bland.

Fortunately, this recipe is definitely not. Just spicy enough for my under-developed spice tolerance, this lentil dish is pretty fulla flavour.

Tip: buy lentils in bulk and keep a supply in your cupboard. If you don't have anything to make for dinner, or the food budget is short one week, you can whip up a double batch with rice to get you through dinner and lunch the next day.

Spicy Red Lentil Dal (from Scrumpdilly)

2 cups vegetable broth
1 cup dry red lentils
1 tbs vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 tsp. turmeric
1/2 tsp ground coriander
1 Tbsp tomato paste
1/2 cup coconut milk
2 tsp. lime juice

Bring broth and lentils to a boil in a pot over high heat. Reduce heat to medium-low, partially cover and simmer for 10 minutes, until lentils are tender. Cover and remove from heat.

Heat oil in a non-stick skillet over medium heat. Add the onion, garlic and red pepper flakes. Saute 5 minutes. Add cumin, turmeric and coriander and cook for 3 minutes, stirring constantly.

Add the tomato paste and cook for 3 minutes, stirring constantly. Add the coconut milk and lentils, cook for 3 minutes. Season with salt and pepper to taste and stir in lime juice.

Et voila! I served it with wild rice and steamed spinach (with lots of lemon juice, of course). Fed P and I for dinner and lunch the next day. Great with a nice, hoppy IPA.

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