0-I've already significantly re-wrote this recipe.
1 - pleasantly surprised. Did not have turmeric and forgot the lime and didn't add cilantro. Ate with the Indian Rice and it was quite tasty.
Addendum - there are lots of leftovers so Ben added a squeeze of lemon on top of the plated dish. It was nice.
2 - Nice and light but filling. Good with quinoa (but quinoa is bad because it's from far away and leaves Indigenous communities without it as a food etc etc).
3 - I've made some not insignificant changes that have increased my enjoyment (I think) and not changed Ben's enjoyment of this dish. I've reduced the tomato, removed the turmeric, standardized the amount of salt and altered the instructions to allow for a reduction and thickening of the stew.
It goes really well is the Cornmeal Griddle Cakes.
4 - I may have hit on it. This is the second test with the new recipe, and it appears to be holding its own.
1 Tbsp bland vegetable oil
1 onion, diced
4 cloves garlic, minced
3-4 carrots, diced
1 tsp minced canned chipotle in adobo
1/2 Tbsp chilli powder
1 tsp cumin
10-15 dashes hot sauce
2 cups red lentils
4 cups
1 tsp salt
1 lime, juiced
1/2 bunch cilantro, chopped
OR
1/2 bunch parsley
- Sauté the onion and garlic in a large pot with oil until soft and transparent.
- Add the carrot and continue to sauté for a few minutes more, or just until the carrot begins to soften.
- Add the diced tomatoes and their juices, chilli powder, cumin, turmeric, and hot sauce. Stir to combine.
- Add the lentils and the
vegetablebroth. Stir to combine, then simmer for about 20 minutes or until the lentils soften and break down make a thick stew. - Uncover and simmer rapidly until the liquid reduces. You should be able to serve it on a plate without extra liquid seeping out.
- Stir in the cilantro and the juice of the lime. Adjust the seasoning and serve with a bottle of hot sauce for anyone who would like it spicier.
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