Wednesday, August 22, 2012

Sharpshootinstar's Vegetable Lentil Dal

This is a delicious and simple hearty vegetable stew that gets a decent dose of protein from lentils.  I also used it as a way to get rid of some of my abundant zucchini crop. Even more delicious when there's a chill in the air!

The nutrition facts were created at Calorie Count!

Vegetable Lentil Dal


3/4 cup dry lentils
4 cups vegetable or chicken stock
1 cup onion, chopped
1 cup carrots, chopped
4 cups zucchini, chopped
1 tablespoon olive or coconut oil
1/2 to 1 teaspoon curry blend of your choice.  I prefer S&B Oriental Curry Powder for this. It's a sweeter yellow blend that works very well with most vegetable dishes, and is found in the asian foods section of the grocery store.


To prepare the lentils, soak them in water for twenty minutes to half an hour, drain and rinse, set aside.

Set a large pot over medium-high heat and add your oil.  Next add all your veggies.  You don't really want to saute them, but sweat them.  Allow them to cook in the oil for ten to fifteen minutes, then sprinkle on your desired amount of curry powder, add the lentils, and carefully pour in the stock.  Give it a stir to combine, then cover and bring to a boil.  Once you've reached a boil, reduce heat and simmer for about an hour on low, stirring once in a while. 

I like this served over chunks of roasted sweet potatoes.  Enjoy!

No comments:

Post a Comment