Tuesday, February 17, 2009
This recipe is from the January 2008 McDougall Newsletter.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
1 onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 cups vegetable broth
1 tsp cumin
3/4 tsp ground coriander
1/4 tsp turmeric
1/4 tsp red pepper flakes
1 cup dried red lentils
15 oz can chopped tomatoes
2 cups cauliflower florets
1 large russet potato, peeled and coarsely chopped
Place the onion, garlic and jalapeno in a large pot with 1-2 tablespoons of the vegetable broth. Cook, stirring frequently for about 3 minutes until onion softens slightly. Stir in the cumin, coriander, turmeric and red pepper flakes. Cook and stir for about 1 minute. Add the remaining broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Serve in a bowl with some pita bread on the side or over brown rice.
Note: Sometimes I use canned diced tomatoes and sometimes crushed tomatoes. Instead of a jalapeno pepper, I used two rings of the pickled jalapeno peppers that you can buy in a jar.
I add salt to taste once the food is on my plate.
I've only recently discovered this wonderful dish. It's tasty and cheap to make. What more could you want?