Monday, December 20, 2010

Meatless Monday: Lentil and Sweet Potato Dal with Forbidden Rice

Lentil and Sweet Potato Dal
Divas, the holiday rush is upon us!

Kuzak and I are off to Floyd, Virginia this week to visit my parents, The Wine Lover and The Original Diva. I'm looking forward to being back on home turf, cooking and feasting with my family.

Before I sneak off, I wanted to share a great Meatless Monday recipe for Lentil and Sweet Potato Dal with Forbidden Rice. This healthy, tasty recipe is the perfect winter comfort food -- sweet and spicy, full of protein and fiber, in short, delicious! I also sneaked some kale in for a healthy treat.

Lentil and Sweet Potato Dal with Forbidden Rice
serves 4 people
cooking time: 40 minutes
Print Recipe  

1 cup lentils, picked over, rinsed, and drained
2 tablespoons extra virgin olive oil
1 onion, peeled and chopped
4 garlic cloves, peeled and chopped
1 tablespoon fresh ginger, peeled and minced
2 tablespoons curry powder
3 cups low sodium vegetable stock
1 cup kale, chopped
1 sweet potato, peeled and diced
1 tablespoon tomato paste
2 cups forbidden rice, cooked (also called "black rice")
salt and pepper

Heat the olive oil in a pot over medium heat. Add the onion and saute until softened, about five minutes. Add the garlic, ginger, and curry powder and saute for another two minutes. Add the stock, lentils, kale, and sweet potato. Bring to a simmer, cover, and cook until the lentils are tender (about 40 minutes).

Stir in the tomato paste and season to taste with salt and pepper. Cook for five more minutes.

To plate, scoop some Forbidden rice onto a plate and top with the a generous portion of dal. Enjoy!

Source for Ingredients
organic ginger, organic sweet potato, organic garlic, organic onion, and organic kale from Hollywood Farmers Market

beluga lentils, curry powder, and organic low sodium vegetable stock from Trader Joe's

organic tomato paste and forbidden rice from Whole Foods

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