All lentils are not created equal. I am actually not a fan of green or brown lentils; something about the texture, I think. Too chewy. But red lentils? Oh, that is a whole different story. Red lentils cook into creamy goodness. This particular dish is so yummy, and incredibly quick and simple with no soaking required. And then if you add some homemade naan, what's not to like there?
I got both of the following recipes from Simply In Season
, which was one of the best books I discovered last year. It's a cookbook that focuses on eating local food in season. Great recipes and great thoughts and encouragement regarding eating more seasonally.So, this first recipe is basically dahl (also spelled dal, dhal, or daal). And since the kids absolutely do not eat spicy food, we liked this a lot because it's very flavorful, but without any heat.
Ethiopian Lentil Bowl
2 cups dried red lentils, sorted and rinsed
1 large onion, finely chopped
1 head garlic, peeled and mashed
In a soup pot saute onion and garlic in a little oil, or just a little bit of water.
3 tablespoons tomato paste
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 cups water
Mix in tomato paste and paprika with the onions and garlic. Add remaining seasonings and half the water. Stir well and then add the rest of the water. Stir again, cover, and bring to a boil. When the water boils, add the lentils, lower the heat, and cook until lentils have softened, 25-30 minutes.
Then to accompany the dahl, I decided to try out making our own naan. It turned out delicious, but I probably won't go to the trouble very often. I don't usually keep yogurt or yeast on hand, and you could certainly substitute pita bread.
Homemade Naan
Mix in a small bowl until dissolved:
1/4 cup water
1 tablespoon active dry yeast
1 tablespoon sugar
Mix in a separate bowl:
1 cup lukewarm water
1/2 cup plain yogurt
1 beaten egg
2 tablespoons oil
2 teaspoons salt
Stir in yeast mixture. Stir in 4 to 5 cups flour (up to half whole wheat) to make a soft dough. Knead 5-10 minutes. Place in greased bowl. Turn to grease both sides. Cover with damp cloth and let rise 1 hour. Separate dough into golf ball-size balls. Roll each to 1/16-inch thickness (they cook best when thin). Preheat skillet to medium-high heat and brush with butter or oil. Place 1 round of dough at a time in skillet. Cook on each side until lightly browned and puffy (approx. 2-3 minutes per side). Wrap in a towel to keep warm while cooking the remaining dough.
This was a fun meal for the kids since there was no silverware needed. Just tear off small pieces of bread to scoop up the lentils. Yum!
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