Lazy Cook: Fake it Till You Make it Red Lentil Dahl

The frugal lazy cook is back in the kitchen. I visited the new Whole Foods recently to make myself feel healthier without any effort. I walked out with a 'bulk' purchase of red lentils because a friend had told me it was both healthy and yummy.

The frugal cook in me was stoked to buy about 3 cups of dried lentils for less than $3. The lazy cook was shocked at the easy instructions (3 cups liquid to 1 cup lentils, bring to boil and simmer for 30-45 minutes). Geez, how easy and cheap is that?!

Then I looked in my fridge and found all sorts of goodies that seemed to go together. I didn't have any real plan just the guidelines for cooking the lentils. So here is my first ever attempt at making dahl (a lentil stew with onions from South Asia). Note: Like most of my recipes use whatever you have on hand. The only important step that can't change is 3 cups liquid to 1 cup lentils.

I love red curry paste and coconut milk.
Hoping it is yummy with these lentils and leeks.

Ingredients:
1 leek thinly sliced or chopped
1 small sweet onion thinly sliced
1/2 to whole sweet pepper (I used yellow) sliced or chopped
2 large carrots thinly sliced
3-5 teaspoons red curry paste
1 cup red lentils
1 can coconut milk
~2 cups broth (combine with coconut milk and add enough broth to equal 3 cups liquid), I used chicken broth I made and froze from a rotisserie chicken  but vegetable would be tasty too.
2 cups fresh spinach (or thawed package of frozen spinach)

Step 1:
Sauté carrots, sweet onion, leeks, yellow pepper, garlic in coconut oil.

Step 2:

This is what it looks like once you add the liquid.

After 3-5 minutes add 2-3 teaspoons red curry paste to pan and toss to coat veggies. Sauté 2 minutes or until the curry aroma starts to rise from the pan.

Step 3:
Add 3 cups liquid, 1 cup red lentils and season with Himalayan pink salt to taste. Cover and bring to boil then simmer about 35-45** minutes until lentils are soft (they will burst like split peas in split pea soup). I followed the directions from the bulk dispenser at World Market to know how to cook the lentils. Add more curry paste to taste a teaspoon at a time if you want a stronger flavor.



Add two handfuls of fresh spinach and let it wilt then stir.

Step 4:
**About 10 minutes to go add spinach and stir in so it wilts.

Step 5:
Serve over pungent Jasmine or Basmati rice.










The Verdict:
When asked if I should make it again my husband said, "Yes. Next time add grilled chicken."  Then I informed him this was my attempt to come up with a satisfying 'meatless' meal so we could try to be like those healthy people we envy who practice a weekly meatless meal. He was only mildly disappointed and said, "I'm okay with that."