Recipe by ratherbeswimmin'
One of the girls in my lunch bunch made this for us. I loved it and she was kind enough to share the recipe. Adapted from Moosewood.
Top Review by Acerast
Doubled this to take to an Indian food potluck. It made so much that it seemed as if I could feed all of India! This was quite tasty - everyone loved it. I have been following a low-fat, plant based diet so did not use the oil, rather used a little of water to simmer the vegetables and chile. I was pleasantly surprised by the resulting creaminess of the pureed lentils that was achieved with no oil or dairy. I exchanged butternut squash for the sweet potatoes and that worked well. Lovely - we'll have this again. Thank ratherbeswimmin'.
- 1 1⁄2 cups red lentils
- 4 cups hot water
- 1 onion, chopped
- 1 fresh green chili pepper, minced
- 3 tablespoons vegetable oil
- 4 cups diced sweet potatoes
- 1 tablespoon mild curry powder
- 1 teaspoon ground cumin
- 2 tablespoons grated fresh gingerroot
- 2 cups water
- 4 cups cauliflower florets
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 10 ounces fresh Baby Spinach
- 2 -3 tablespoons fresh lemon juice
Directions See How It's Made
- Rinse the lentils well.
- In a saucepan, add water and lentils; cover pan and bring to a boil.
- Lower the heat, uncover the pan, and simmer for 30 minutes or until tender.
- In a big soup pot, heat vegetable oil over medium-high heat.
- Add onion and minced chile; saute for several minutes.
- Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
- Add in the 2 cups of water.
- Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
- While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl.
- When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice.
- Simmer just until the spinach has wilted.
- Add salt to taste and serve.