Description
One of the girls in my lunch bunch made this for us. I loved it and she was kind enough to share the recipe. Adapted from moosewood.
Ingredients
- Red Lentils
- Hot Water
- Onion
- Green Chili Pepper
- Vegetable Oil
- Sweet Potatoes
- Mild Curry Powder
- Ground Cumin
- Fresh Gingerroot
- Water
- Cauliflower Florets
- Green Bell Pepper
- Red Bell Pepper
- Baby Spinach
- Fresh Lemon Juice
- Salt
Instructions
- Rinse the lentils well
- In a saucepan, add water and lentils
- Cover pan and bring to a boil
- Lower the heat, uncover the pan, and simmer for 30 minutes or until tender
- In a big soup pot, heat vegetable oil over medium-high heat
- Add onion and minced chile
- Saute for several minutes
- Add the sweet potatoes, curry powder, cumin, and ginger
- Saute 2-3 minutes, stirring often
- Add in the 2 cups of water
- Add the cauliflower florets and bell peppers
- Cover and simmer for 10 minutes
- While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl
- When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice
- Simmer just until the spinach has wilted
- Add salt to taste and serve