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Curried
Vegetables & Dahl
From: Kristin
Phillips
Recipe By: Moosewood Restaurant Cooks at Home; Serving Size: 4
Preparation Time :0:40
- 1 1/2 cups red lentils or yellow split peas
- 4 cups hot water
- 1 onion -- chopped
- 1 fresh green chile -- minced
- 2 tablespoons vegetable oil
- 2 sweet potatoes -- peeled and diced
- 1 tablespoon mild curry powder
- 1 teaspoon ground cumin
- 2 tablespoons grated ginger root
- 2 cups water
- 4 cups cauliflower florets
- 2 green or red bell peppers -- chopped
- 10 ounces fresh spinach
- 3 tablespoons fresh lemon juice
- salt -- to taste
Rinse the lentils or split peas. Lentils cook faster and absorb less
water than split peas, so use 4 cups of water for lentils, 5 cups
of water for split peas. In a covered saucepan, bring the water and
lentils or peas to a boil. Reduce the heat, uncover, and simmer for
about 30 minutes, until tender.
In a large soup pot, saute the onion and chile in the oil for
several minutes. Add the sweet potatoes, curry powder, cumin, and
ginger and continue to saute for 2 or 3 minutes, stirring often.
Pour in the 2 cups of water. Add cauliflower and bell peppers to
the pot, cover and simmer for 10 minutes.
While the vegetables simmer, rinse, stem, and coarsely chop the
spinach. Pour the lentils or peas and their cooking liquid into
a blender or food processor, and puree for 2 or 3 minutes 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, and stir immediately.
Per serving: 431 Calories; 9g Fat (17% calories from fat); 26g
Protein; 68g Carbohydrate; 0mg Cholesterol; 100mg Sodium
Serving Ideas : Serve with Coconut Basmati Rice or other simple
grain.
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