Posts tagged lentils
Red Lentil Zucchini Dahl

 We are just getting warmed up for the month o’ beans and today’s was excellent again.

In an effort not to go too heavy on one regional flavor I thought I’d tap India for today’s delicious bean adventure. Saying you’re tapping India is like tapping America, it’s too vast to claim just one way of doing things, but I being a generalist at the moment.

What’s cool and funky about today’s dish is I used curry leaves for the first time ever. I didn’t know these little darlings even existed until last week. I’ve tasted them before when having gone out to a restaurant for curry. I’ve tried to get that same flavor with the spices in my cabinet but always missed the mark. These darlings are fantastic and if you are like me wondering what was missing, I’ll bet it’s the curry leaf.

 Red Lentil Zucchini Dahl
2c. red lentils, rinsed
3 small zucchini, sliced
3 curry leaves
3 T. oil
1 large onion
1 T. corriander, ground
2 tsp. cumin, ground
1/4tsp. turmeric
2 red chili peppers
5 cloves garlic
1inch ginger, peeled
5 black pepper corns

Bring the lentils to boil in plenty of unsalted water. After 20 minutes add the zucchini. Cook lentils and zucchini until soft. If it’s too wet simmer longer. Thin with water if too thick. In a small skillet sauté onions in oil on low heat. Make a paste of the spices, garlic and ginger. Once the onions are soft add the spice paste and sizzle in the skillet 3-4 minutes. Add the spices to the lentils. Add salt. Cook 5 minutes longer.

Frankly,  I just ate this straight up without rice or bread, making happy noises all the while.
So do you have a recently discovered ingredient? Or one that you found that you didn't even know you were missing?
28 Days of Beans
I am a food adventurer. I battle my weight too.

There's pretty much not many things I won't attempt to eat and that gets me in trouble. I'll go hunting for noodles and I'll daringly bake things. I work with food for a living and I play by cooking with friends.

But I'm off to do a vegan cleanse with my delightful friends from Vitality, Melissa and Stephanie.

Part of my past work life was as a vegetarian cook at a vegetarian restaurant. Vegan doesn't scare me and I LOVE beans. So I'm looking to cook a different bean dish every day for the duration of this cleanse. It's really 21 days with a week of weaning (this week), so 28 fantastic, fartastic bean recipes!

Monday I made Black Lentil Chili


1 cup little black French lentils
15 oz canned tomatoes
1 tsp. oil
2 carrots, diced
1 onion, diced
2 celery ribs, diced
1 clove garlic
1 T. chili powder
1 T. tomato powder
1 T. cumin
red pepper flakes
1/4 cup white wine

Clean and pick the lentils. Bring to a boil. Change the water. Boil longer. Add tomatoes and juice.
In a skillet saute onions, carrots, celery in oil. Add garlic. Add the spices toss to coat everything. Add the wine and cook it down. Add some water and salt and simmer till everything is soft. Add to the lentils and cook as long as you can stand it. At least an hour.

This was my dinner on Monday and my lunch on Tuesday.

Now if I can actually post about what I'm making and eating daily that would be a major accomplishment. I would love to capture my recipes and my thinking. It's highly unlikely though.

Tuesday's dinner was tinned vegetarian refried black beans in corn enchiladas with a dark mole. With guacamole. See the recipes below.

I have always been gobsmacked by the verity of beans at the Mexican market and while there today (picking up the mole, corn tortillas, refrieds, etc.) I decided to buy a few different dried beans to adventure with. I will try to cook as many different beans as I can in the next 28 days.

Giant Limas are cooking right now for tomorrow.


1 avocado
1 plum tomato, diced
1 lime, juiced
1 clove garlic
1 green onion, diced
6 cilantro bunches
kosher salt
olive oil

Squish this all together call it guacamole and dance a happy dance when it fills your mouth with joy.