warming red lentil dal with ginger, yam & cauliflower


It’s the spring equinox today, a time to celebrate balance, warmth and hope. Today it’s also cool and wet, the sky dark gray, the earth and my garden muddy. Thinking about balance in our diet, and wanting to make a warming and bright meal to celebrate the equinox, I made this to share.

ingredients:

  • 1 cup red lentils IMG_1395
  • 2-3 shallots, diced
  • 2 cloves garlic, minced
  • 1-2 t turmeric
  • 1-2 t curry powder
  • 1 t cumin
  • 2-3 t fresh ginger, finely minced
  • 1 jewel yam, cut into 1/4″rounds then pared, cut into chunks
  • 2 stalks celery, chopped
  • 1 yellow pepper, chopped
  • 1/4-1/2 head cauliflower
  • 6 oz coconut milk
  • 6 cups fresh spinach
  • 1/2 lemon, squeezed, for optional dressing

instructions:

Cull through and rinse lentils, then cover with 2 1/2 c fresh water. Add a dash of salt, bring to a boil then reduce heat and simmer for about 20 minutes or until fully softened and water is mostly absorbed. Set aside uncovered. Saute shallots in 2T or so of olive oil in a large frying pan until they start to turn translucent, then add chopped yam, minced garlic, turmeric, curry powder, cumin, and black pepper; continue to saute for another 2 minutes until spices are fragrant and yam is well coated with spices. Add several tablespoons of water, cover and reduce heat to steam yam for about 12 minutes until softened (but not dissolved into mush). When yam is soft, remove from pan into large casserole dish with lid, then stir in cooked lentils. Using same frying pan, saute chopped celery and cauliflower with minced ginger for about 2-3 minutes, then add the coconut milk and yellow pepper, stir to combine well, cover and steam for about 3 minutes until peppers turn bright and begin to soften. Add this to casserole dish, stir everything together well. Serve over fresh raw spinach.

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