Three Lentil Dal

• 2 medium bowls
• colander
• large saucepan with lid
• wooden spoon
• large frying pan with lid

• about 6 water
• ½ c green lentils
• ½ brown lentils
• salt
• ½ c red lentils
• 2 T grapeseed or olive oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 t fresh ginger, grated
• 1 T curry powder
• ½ t cumin
• ½ t coriander
• ¼ t cayenne or paprika
• 14 oz crushed tomatoes

Heat about 3 c water and divide between the bowls.

Rinse the green lentils and add to one bowl, rinse the brown and add to the other. Let soak for 45 minutes.

Drain the green lentils and place in pot along with 3 c fresh water. Bring to a boil, lower heat, and simmer for 10 minutes.

Drain the brown lentils and add to the pot along with ½ t or so of salt. Partly cover and simmer, stirring occasionally, for 20 minutes.

Rinse the red lentils and add to the pot. Continue simmering, uncovered, until all the lentils are cooked, about 20 minutes.

Meanwhile, heat the oil in the frying pan, add the onion, cover, and sauté over medium-low heat until soft. Add garlic and ginger and sauté another 30 seconds. Stir in the spices and tomatoes for one minute, then add this mixture to the lentils. Cook for 10 minutes, taste, and adjust seasonings.

Serve immediately.

Recipe from Robin Robertson’s 1,000 Vegan Recipes – read my review.

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