Basic Dal (aka dahl, daal, daahl, aka Lentil Stew)

This is one of my favourite super easy & quick (30 min, tops) suppers. Throw on a pot of rice before you start, and if you’re feeling adventurous add some cumin seeds and/or tumeric to the rice. Combining lentils with rice is a great way to get protein without eating meat. This recipe is written with some cooking times in mind, i.e. the onion cooks while you chop the pepper.

1. Chop or slice one onion and mince two cloves of garlic, throw them into a pot on medium heat with almost a tablespoon of oil/butter/margarine.

2. Add 1/2 teaspoon tumeric, 1/2 tsp Garam Masala (mixed Indian spices), 1/2 tsp curry powder, 1/2 tsp red pepper flakes, 1/2 tsp salt, pepper. (measurements here are approximate, adjust as you like). Stir spices to coat onion.

3. Chop up 1/2 bell pepper, add to pot, stir well.

4. Once onions are translucent, add 1 cup dry red lentils and 2 cups water, stir well. Bring to boil, reduce heat, and simmer covered for about 15 minutes, stirring occasionally.

5. If you want, chop up another vegetable like zucchini or tomato, or steam some corn.

6. When the lentil pot reaches a smooth consistencey and most water has been absorbed, add your extra vegetables to the simmering lentils, and add a small amount of water (1-2 tbsp). Simmer on low heat until vegetables are warm.

7. Serve over rice, top with raisins or coconut or toasted nuts as desired.

Tahini-Garlic Dressing

I am spending the week at Samish Island Community of Christ Campgrounds cooking for a Zen Meditation Camp. All food for the week is vegetarian. I wanted to post some of my favorite things we made this week. This is a salad dressing recipe and is wonderful!

Tahini-Garlic Dressing

Ingredients:

1 ½ Cups Tahini

6 T Canola Oil

¾ Cup Lemon Juice

¾ Cup Water

3 Tsp. Apple Cider Vinegar

6 Tsp. Tamari

3 Garlic Cloves, pressed

¼ Tsp Black Pepper

Directions:

Thoroughly blend all ingredients in a food processor.

Refrigerate.

Makes 30 Servings.