I am a recent convert to Indian Food, the spices and the heat paired with rice and naan are so delicious. This was my first time trying to recreate the Indian staple, Dahl, meaning lentils. The delicious dish is usually spiced with curry, cumin and a mix of Indian spices. For my first time making lentils, I had a specific flavor profile in mind, all the recipes I looked at didn’t sound quite right, so I did one of my trademark experiments. Of course I looked up lentils to liquid ratio, but the rest was a culinary adventure! I am so happy it turned out so I could share it with you! Lentils are an amazing source of plant based protein, packing a whopping 17 grams in a cup of cooked lentils. They are also a great source of calcium, Iron, Thiamin, Folate and more. Enjoy this hearty, spiced lentil recipe!
1-2 tablespoons of Coconut Oil
1 Onion, diced
2 small stalks Celery, chopped
2 small Carrots, chopped
2 cloves Garlic, chopped
1 chili pepper, finely chopped (optional)
2 cups green lentils (red or black will work as well)
1 tablespoon tomato paste
1 teaspoon Turmeric
2 teaspoons Curry Powder
1/2 teaspoon ground ginger
1 teaspoon paprika
4-5 Sprays of Bragg’s Liquid Aminos
32 ounces Low Sodium Vegetable Stock
1 Cup Water
Salt and Pepper to taste
BBQ Sauce (optional)
In large pot heat coconut oil on medium, chop onions and garlic, place in pot and sauté until translucent, about 5 minutes, in the mean time chop celery, carrots and chili pepper. Add the celery, carrot and chili into pot, season with salt and pepper and sauté until vegetables are tender, 5-7 minutes.
Once vegetables are ready, mix in tomato paste, mix well. Next, mix in lentils and season with turmeric, curry powder, ground ginger, paprika, Bragg’s liquid amino, and salt and pepper. Mix well and let seasoning absorb into the lentils by stirring over medium to high heat for 3-5 minutes. Add vegetable stock and water. Bring to a boil and then simmer for an hour and a half. Stir and test every half hour. After an hour give the lentils a taste test, if it needs more curry or seasoning go ahead and add a little more, just remember if there is still liquid in the pot, the lentils are still absorbing the flavor. Once complete, serve plain or with rice, with avocado as garnish or yogurt sauce. Enjoy this hearty, fall dish!
Red Pepper Chipotle Cream
1/2 Cup Greek yogurt
1 tablespoon olive oil
1/2 red bell pepper
2 teaspoons chipotle seasoning
Juice of one lime
1/4 teaspoon lime zest
1/2 teaspoon honeyIn a small sauté pan, heat olive oil, chop bell pepper and sauté until soft and beginning to brown.In a small bowl, mix yogurt with honey and juicy of a lime. Using a micro plane or grader, zest a half a lime. Add more zest as you desire. Once bell peppers are soft place in a high powered blender and liquefy (or as I like to say saucify). Place red pepper sauce into a cup or covered tupperware and place into large bowl with ice water, or make ahead of time. Once the mixture is at room temperature mix it into the yogurt base. Add more seasoning if needed. Add a dollop of the cream onto your lentils and voila, a beautifully tangy, sweet compliment to the spiced lentils. You can use this sauce for an aioli replacement on burgers or sandwiches, on top of chili or in tacos! Get creative and enjoy the process. Happy cooking and eating to you!
One thought on “Curry Lentils with Red Pepper Chipotle Cream”
OH MY Alisha, You have taken Indian cuisine to new heights. Sounds very flavorful.
Keep up the good work on your discoveries.