Curried Vegetables with Dahl

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Curried Vegetables with Dahl

 

1 1/2 cs. red lentils

4 to 5 cs. hot water

1 onion

1 fresh chile, minced

3 tbsps. vegetable oil

4 cs. carrots or squash, diced

1 tbsp. mild curry powder

1 tsp. curry

2 tbsps. ginger root, grated

1/2 head of cauliflower

 

Bring water and lentils to a boil. Reduce the heat, uncover, and simmer for

about 30 min. Saute the onion and chile in the oil for several minutes. Add the

squash, curry powder, cumin, and ginger and continue to saute for 2 to 3

minutes, stirring often. Pour in the 2 c. of water. Add cauliflower to the pot.

Add the bell peppers, cover, and simmer for 10 minutes. Chop the spinach. Pour

the lentils and their cooking liquid into a blender or food processor and puree

for 2-3 min. to make a smooth dahl. when the cauliflower is tender, stir in the

spinach, the dahl, and the lemon juice. Simmer just until the spinach has

wilted. Add salt to taste. Serve hot.

 

 

 

 

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