Curried Vegetables with Dahl
|Author:||Mousewood at Home, pg. 206|
|1 1/2 cups||red lentils|
|4 cups||water, hot|
|1||onion, chopped (about 1 cup)|
|1||fresh green chile, minced|
|3 tbsp.||vegetable oil|
|2||sweet potatoes, peeled and diced (about 4 cups)|
|1 tbsp.||mild curry powder|
|1 tsp.||ground cumin|
|2 tbsp.||fresh ginger root, grated|
|1/2 heads||cauliflower (about 4 cups florets)|
|2||red bell peppers, chopped (about 2 cups)|
|10 oz.||fresh spinach|
|2 - 3 tbsp.||fresh lime juice|
|salt to taste|
- Rinse the lentils. In a covered saucepan, bring the water and lentils to a boil. Reduce the heat, uncover, and simmer until tender, about 30 minutes.
- In a large soup pot, sauté the onion and chile in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to sauté to 2 to 3 minutes, stirring often.
- Pour in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover, and simmer for 10 minutes.
- While the vegetables simmer, rinse, stem, and coarsely chop the spinach. Pour the lentils and their cooking liquid into a blender or feed processor, and purée for 2 to 3 minutes to make a smooth dahl.
- When the cauliflower is tender, stir in the spinach in the dahl, and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste, and serve immediately.