Meatless Monday – Indian Red Lentil Dhal

Family Friendly Plant-Based Recipes

The Emmanuel Class session began this week and I have been cooking two meals a day for forty people, with help of course! It can be a lot of fun, but the first week is always the hardest. I have made several trips to the grocery store with multiple carts over flowing with food. One time a borrowed three extra boys from a friend just to help me push the four carts around the grocery store. So between shopping and cooking I have done little else.
We have mostly been making recipes from our cookbook but today I tried something new for out “Indian food day’ I made Aloo Gobi based in this recipe. But as usual I made a few adjustments.

I replaced some the cauliflower with chickpeas.
Added extra potatoes
used some chili paste because I didn’t have any Serrano pepper.(somehow I lost my list on that crazy shopping excursion with 4 teenage boys!)

I made the recipe times five, every bit of it was gone and people were asking for more.

I also made Dhal from our book so I thought I would share the recipe with you. It has a light coconut taste and a little spice, it is a great way to give your family a taste of food from other countries. It is also perfect for meatless Monday because it is “Naturally Meat Free”.

Dhal (Indian Lentils)

2 tablespoons oil
½ medium onion, chopped
2 teaspoons, rounded , garlic paste
2 teaspoons, rounded , fresh grated gingerroot or ginger paste
1 can (6 ounces) tomato paste
2 teaspoons, rounded, mild curry paste
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups water
1 can (14 ounces) lite coconut milk
1 cup dried red lentils
½ teaspoon salt, or to taste

1. Heat oil in large saucepan over medium heat. Add onion; cook until softened, stirring occasionally.
2. Add garlic and ginger; cook 1 minute, stirring.
3. Add tomato paste, curry paste, coriander, and cumin; cook 3 minute, stirring constantly to avoid burning.
4. Add water, coconut milk, and lentils; stir to mix well.
5. Bring to a boil over high heat; reduce to a simmer and cook, partially covered, until lentils are soft, 40 to 45 minutes, stirring occasionally and adding water as needed. Season with salt and serve.