Ahhh, the humble lentil. What can I say about lentils that most don't already know? They are not a particularly glamorous food but they are full of fibre, easy on the pocketbook, very quick cooking, and simply put ~ delicious.
You might think this meatless wonder would be a hard sell for dinner but my husband and children clap their hands with delight when I tell them we are having daal. Serve this filling meal over a bed of fluffy basmati or a side of cauliflower rice ~ whatever you lean towards, I doubt you will be disappointed. I like this meal with a kick of spice and ~on special occasions~ serve it with a decadent pakora to make it feel like a special take-away treat.
Throw all the ingredients in the slow cooker in the morning with a cup less of stock and have it ready for when you come home or cook it up on the stove-top in about 30 minutes.
|Masoor daal and basmati rice with veggie pakoras.|
- 2 carrots, grated
- 1 stick of celery, finely diced
- 1 medium sized onion, finely diced
- 4 sprigs of coriander or parsley, chopped
- 2 bird's-eye chillies or 1/4 tsp. cayenne pepper (optional)
- 2 Tbsps. rice bran oil or coconut oil
- 1 Tbsp. fresh ginger, grated
- 1 tsp. fresh garlic, minced
- 1/2 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 cup of dried red lentils
- 5 cups of vegetable stock, water, ~ or chicken stock
- 1 tsp. of salt or to taste