One Pan Wonders

Red Dhal

The original recipe:

2 tablespoons butter

2 cloves garlic

1 onion, chopped

1/4 teaspoon chili powder

1 teaspoon ground cumin

2 1/4 pounds tomatoes

1 cup red lentils

2 teaspoons lemon juice

2 1/2 cups vegetable stock

1 1/4 cup coconut milk

Since I can't follow my own recipes to save my life, much less anyone else's... I made a few changes. First, since I wanted this to be vegan, I used olive oil instead of butter. I sauteed the onions and garlic, then added the spices. I sauteed these for a few seconds, then added the vegetable broth, a can of petite diced tomatoes and the red lentils. I had more like a cup and a half of lentils (adjust water accordingly). I brought this to a simmer and then added a whole can of coconut milk and the lemon juice. As the lentils became tender, I tasted the stew. It was a little bland. So I added about a tablespoon of lemon curry powder. Now THAT's better!

The flavor is mild, but not bland. If you want more kick add more curry powder. Season to taste!



After the lentils had simmered for 10 or 15 minutes and were nice and tender, I let the dhal cool before spreading it on lined dehydrator trays.

A few hours later. Dried dhal. Yum! I'll mix this with some cooked and dried basmati rice or quinoa for full trail meals.