A recipe that should be in every cook’s repertoire, this is a tasty and healthy take on the bland “daal” that we often overlook. A spicy rendition of our plain ol’ spices, this will be slurped off the bowl even before you can say no!
Dry Lentils: 1 cup
Onions: 1 diced
Carrots: 1 sliced
Tomatoes: 1 chopped
Spinach: A leaf or two kept in length.
Bay leaves: 2
Pepper and dried thyme: ¼ th cup each
Lemon Juice: 1 tbsp
Bay leaf: 2
Vegetable Oil: 1tbsp
Vegetable broth: 1 cup
The best way to do this is in a pot. You can also use a Dutch oven. In a large pot, sauté carrots, spinach and onions until the onions turn translucent. Add bay leaf and sauté for another minute. To this add pepper, thyme, bay leaves and salt. Give it a stir and pour in the tomatoes. Add vegetable broth and let it boil for a minute or two.
Reduce the heat to a simmer, cover and cook until the lentils are soft.
Serve hot with brown bread and lemon juice.