p.h.d.elicious cooks plants in tiny kitchens

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Posts Tagged ‘lentils

Turka Daal

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I’m using a broad definition of “beans” for my mofo theme– everything leguminous, lentil-y, etc. is fair game. So, here are some lentils with tomato and onion! I’ve posted on the whole turka process before, via Mark Bittman: cooking up some lentils with basic seasonings, while frying up all the other chosen seasonings, then stirring the fried mixture into the lentils. This one’s from Heartsmart Flavours of India, Lentils with Tomato and Onion. Daal is always tasty, I find, no matter what you put in it. Here, though, I didn’t fiddle around with the instructions like I should have: I should have drained off a bit of the water, or used less water in the first place, because these lentils were seriously soupy. That wouldn’t be a problem, except that they were so soupy that the flavour of the turka got a little diluted. Those are my notes and cautionary tales! Pictured with the lentils are some brown rice and curried cabbage. Winter food!

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October 4, 2011 at 5:48 am

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Tamarind Lentils

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Tamarind Lentils from Veganomicon! Made in celebration of the purchase of a delightfully inexpensive jar of tamarind concentrate. Tasty–not insanely flavourful, really, but a perfectly serviceable midweek healthy dinner.

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March 28, 2010 at 8:19 pm

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Dandelion Mix Take Two

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The caramelized onion-dandelion combo was too good, and I repeated it the next night, this time with cooked lentils and a grated carrot added. There’s also either a red pepper or tomato in there: I can’t remember which, and I can’t tell from the photo! But this was so tastily balanced and just tasted like pure health, in a good way.

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March 26, 2010 at 4:43 pm

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Lentils With Poppy Seed Tarka

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Another try from the Mark Bittman piece on dal: Lentils With Poppy Seed Tarka (he noted that you can use any bean or lentil for any of the recipes–I used a five-lentil mix). This one was much more tasty and flavourful than the simple Spiced Lentil recipe I posted from the piece awhile back– sauteing a tarka really can’t be beat. And poppy seeds are something I love and rarely eat, so this was a treat.

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March 23, 2010 at 3:01 pm

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Spiced Lentil Dal

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Mark Bittman of the New York Times ran a feature on simple dal recipes awhile ago, and I’ve been trying them out one by one! This was the first one I made (recipe here), substituting Earth Balance for butter, of course. As you can see it’s extremely stripped down– you boil the spices along with the lentils. I should have known: with a recipe this simple you can’t leave out the sauteed onion because you are out of time to go to the store. The final dish lacked depth and sweetness….. the exact depth and sweetness a sauteed onion would have provided. Ah well, it was perfectly serviceable, and to the leftovers I added a bit of acorn squash soup that I’d been unable to finish for lunch and was keeping in the fridge. Problem solved! I am getting much more resourceful and experimental with age– there was a time I measured everything to the 1/8 teaspoon, and never would have added a bit of leftover squash soup to a dal. Oh well: I think all that precision was good training for knowing what kinds of experiments would work once I grew into my wacky devil-may-care late twenties.
As accompaniment we have roasted brussels sprouts, a.k.a. winter candy, and a cashew/raisin pilaf I made up.

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February 20, 2010 at 3:23 am

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Pesto Couscous Lentil Salad

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Simple parsley pesto, Israeli couscous boiled in veggie stock, and cooked lentils. Voila, potluck dish!

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January 23, 2010 at 7:00 pm

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Lentils /w Curried Butternut Squash and Walnuts

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From Gourmet Today, decidedly not a vegan cookbook, but something I bought for myself in order to cap my mourning for the recently-rendered-defunct Gourmet magazine. The chapter on vegetarian entrees is a little disappointing, but there are vegetable, grain, soup, sauce, and bean recipes throughout that look great. This was one of the first things I’ve tried from the book (and it’s from the Grains and Bean chapter). So simple, yet so delicious–made up of only squash, shallots, olive oil, curry powder, walnuts, lentils, cilantro and lime juice.

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January 4, 2010 at 5:21 am

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