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DESERTJULZ
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Recipe Challenge: Curried Red Lentil Dahl (Round 6 What's Cookin')

Tuesday, April 09, 2013

YUMMY YUMMY YUMMY! This recipe is definitely going in my favorites list! The flavor of curry is always a hit for me, add to it the red lentils, onion, and garlic and it's a winner.

www.food.com/recipe/curr
ied-red-lentil-dahl-328537


In the SparkTeam, At Goal & Maintaining + Transition to Maintenance, there is an ongoing challenge to try new recipes and blog about them. I've sat on the sidelines for several rounds, watching others. This time, I decided to jump in and find a recipe. I wanted it to be an easy, fun, and nutritious recipe that fit a vegan lifestyle. Although I am vegetarian, not vegan, I'm moving more and more to the vegan side of the equation.

This recipe had unique instructions: you saute the onions, garlic, and spices first. THEN, when the onions are soft & clear, you add the dried lentils, water, and boullion. The fact that the lentils cook for the entire time with all those flavors really made a difference. Then lentils were completely infused with the curry and flavorings. Very rich, tasty, and fulfilling.

Here's how they look near the beginning of the cooking:


Almost done:


I did make a few minor tweaks to the recipe:

1) I used coconut oil to saute instead of olive oil. Olive oil doesn't stand heat so well and I choose not to use it for sauteeing. Coconut oil handles the heat very well, and adds a bit of a Thai flavor to the curry.

2) I did not have coriander leaf, so I put in coriander powder. I also did not have whole cumin seeds, so I subbed in 50% as much cumin powder.

3) Added fresh cilantro as a garnish. cilantro goes with everything, right?

4) This recipe made a lot. Food.com says three servings. Those would be huge servings. I felt it made four servings, which brought the calorie count down to 250.

It was served over plain quinoa. Here's how it looked in the bowl:



I'm glad to say that I have enough leftovers for three more meals!

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Member Comments About This Blog Post
  • v LINDAK25
    This looks really good! Coriander leaf is cilantro. I would use cumin seed. I love the flavor. In fact, I would probably saute that first, so the oil would be infused with that flavor. That would be typical of Indian cuisine. I'll have to get some fresh cilantro so I can try this. I think I'll make this and invite my son and his wife over. They would love this, too!
    1235 days ago
  • v CLAIRE_LEFT_SP
    Sounds so good! Due to health issues I'm not allowed to eat beans, seeds, nuts, & legumes any more and I really miss them. I want to try this so badly! Eat an extra serving for me.
    1235 days ago
  • v STARLIGHT615
    Looks Delicious!!!
    1235 days ago
  • v HIKERBECKY
    This looks amazing! Thanks for sharing I will have to give it a try! However no Cilantro for me... a little is okay but I am really not a big fan.
    1235 days ago
  • v KANOE10
    That looks like an excellent recipe. Thanks for sharing.
    1235 days ago
  • v MISSFORTE
    WOW!I would like to try this THANK YOU!
    1235 days ago
  • v NELLJONES
    Cilantro IS coriander leaf.
    1235 days ago
  • v TINAJANE76
    This looks lovely. Thanks so much for sharing the recipe and your feedback with us!
    1235 days ago
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