Red Lentil Dahl with Curried Butternut Squash and Carrots

Ingredients:

• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 1/2 pound butternut squash
• 1 medium vidalia onion
• 1 cup carrots
• 3 cloves garlic
• 2 tablespoons ginger
• 1 tablespoon curry powder 
• 1 teaspoon sea salt
• 1 teaspoon McCormack® Peppercorn Medley
• 1 cup red lentils, picked over and rinsed if needed
• 4 cups vegetable stock
• 1 cup water
• 1 teaspoon fresh lemon juice, or to taste

Directions:

Mince ginger and garlic and set aside.  Mince the onion and set aside. Peel and cube butternut squash and set aside.  Slice carrots and set aside.

Heat olive oil and butter in a sauteuse pan until golden brown.  Brown squash, carrots, onions, garlic, and ginger until the vegetables are tender, approximately 15-20 minutes.  Stir occasionally.

Add in curry powder, salt, and pepper and cook approximately 2 minutes, stirring occasionally.

Add lentils, stock, and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with additional salt and pepper if needed.

Myrtle's Note:  I made some changes, but I will also say that the ingredient list and the directions on the original recipe did not match up.  I assumed the directions and so, while I added salt since it was not on the list, it was not enough.  The recipe above is a combination of both what I did do and what I will do next time, such as use an entire teaspoon of salt.  The main change was both change the type of and reduce the liquid, based on what I know works with the Red Lentil Dahl recipe. I also changed the type of oil and increased the carrots.  Biting into the butternut squash and carrots with the lentils was rather tasty.  Because I omitted the cilantro oil, I am not sure what value the lemon juice has.  Next time I plan to use lemon grass (similar to the Vietnamese Chicken Curry with Sweet Potatoes) and will change the recipe here if it works better.  In a nut shell, the vegetables were a great addition to the red lentils, but the lentil base did not have as much flavor as the Red Lentil Dahl and so the bites without the vegetables were not quite as good. My thoughts on the next round are to add 1 tablespoon lemongrass and at least double the curry to 2 tablespoons.  I also am thinking it might be best to add the curry while the vegetables are cooking.  Maybe.  All that aside, I really liked this dish.  I just know it can be better.

Yield: 6 servings

Adapted From:  http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416

Myrtle's All-But-The-Kitchen-Sink Lentils

Ingredients:

• 1 bag brown lentils
• 1-1/2 pounds cubed boneless, skinless chicken breast
• 4 cups broth
• 4 cups water
• 1 onion
• 2 large dollops of Gourmet Gardens® minced garlic
• 1 large dollop of Gourmet Gardens® minced ginger
• 1 teaspoon turmeric
• 1 teaspoon curry
• 1 teaspoon garam masala
• 1 teaspoon cardamon
• 1 teaspoon coriander
• 1 teaspoon roasted cumin
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon cayenne pepper
• 2 teaspoons cracked black pepper
• 1 teaspoon sea salt

Directions:

Purée an onion into a fine mush.  Place the stick of butter, onion, ginger, and garlic in a large pot.  Sauté until the onion mush starts to turn brown.  Add all the spices and continue to simmer until the liquid from the onions is nearly gone and the mixture starts to look more like a paste.

Add broth, water, cubed chicken, and lentils.  Cover, bring to a hard boil, and then turn down to a vigorous simmer.  Cook for approximately 90 minutes, stirring occasionally.  Cook an additional 15 minutes to reduce down the liquid.

Myrtle's Note:  I am not a spicy person, so I am very careful with hot pepper.  If you like a kick, then double the cayenne.  It is also my very decided opinion that lentils get better the longer they "stew" once they are cooked.  So, it is my habit to freeze the lentils for a few days before starting to eat them.  I freeze them in mason jars, three quarters full.  By the time I get to the final jar, I am beside myself with how good they taste!  Finally, as to spices.  I really do vary them.  You can add a bit more curry and turmeric than everything else to get one flavor or up the cinnamon and garam masala a bit to get another.  My lentils come out a bit different each and every time I make them because my habit is to stand over the pot and just shake spices into it, until I believe the surface is nicely covered.  This once, I went ahead and measured exact amounts because my friend Marie likes my lentils.

Yield:  6-8 servings

Everything in the pot starting to cook...

Cooked...

Cooling before going into the freezer...

Red Lentil Dahl

Ingredients:

• 1 tablespoon sesame oil or olive oil
• 1 cup finely chopped white onion
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 4 cups water or vegetable broth
• 1 cup dried red lentils, rinsed and picked over
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon tumeric
• 1/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 to 3/4 teaspoon salt to taste
• 2 teaspoons tomato paste or tomato sauce

Directions:

In a 3-quart sauteuse pan, heat the oil over medium heat. Once the oil is hot, add onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.  For a denser dahl, remove the lid for the final ten minutes.

Stir in the tomato paste until well combined. Cook several minutes more or until the soup is desired temperature and consistency, adding more water to the dahl if needed.

Alternatively, use 2 tablespoons of tomato sauce and add with the water and other spices.


Myrtle's Note:  I had this with Stonefire Tandor Baked Naan.  Thus far, I have tried six different brands of Naan and this is the first one I thought was close to what I have had in Indian restaurants.  I keep it frozen straight from the store.  I also used Roland Red Lentils.  They were small and delicate and delicious.  Finally, the recipe here also has the salt cut down a bit. Other than a wee bit salty, I found this to be really delicious ... even though I did not yet have the coriander! I made it with tomato sauce, not paste.

Yield:  4 servings


Source:  http://dairyfreecooking.about.com/od/soupschilistews/r/lentildahl.htm