Masala Dal (Lentil Stew)
This is my version of India’s classic lentil (usually pink or yellow lentils) and vegetable stew. In Indian cooking ghee (clarified butter) is often used but I use olive oil in most applications because my Indian food is truly vegetarian (other than chicken tandoori) or better said vegan. This is my go-to food when I want something different and full of flavor but want to keep it healthy – I feel like I’m cheating but I’m not.This is not only a delicious side dish but a perfect vegan entrée.
Ingredients
- ¼ cup Olive Oil
- 3 Chopped Onions
- 3 cloves Minced Garlic
- 2 Shredded Carrots
- 2 Shredded Zucchini
- 2 Shredded Yellow Squash
- 1 bag Yellow Lentils
- 4-6 cups Vegetable Stock (enough to cover vegetables and lentils)
- 1 tbsp Grated Fresh Ginger
- 2 tbsp Cumin
- 2 tbsp Dried Coriander
- 1 tbsp Lemongrass (buy this in a tube in the produce section - it is fresh and keeps well)
- 3 tbsp Hot Sauce (optional)
- 4 tbsp Curry Powder
- 1 tsp Salt
- ½ tsp Black Pepper
Instructions
- Sauté Olive Oil, Onions and Garlic 3-5 minutes until onions are soft but not browned.
- Add Carrots, Zucchini and Yellow Squash and cook for 3-4 minutes.
- Soak Yellow Lentils for 2 minutes in cold water - discard any lentils that float to the top. Drain and rinse again under cold running water.
- Add Yellow Lentils, Vegetable Stock, Ginger, Cumin, Coriander, Lemongrass, optional Hot Sauce, Curry Powder, Salt and Black Pepper.
- Simmer for 1 hour or until lentils are soft.
