Spicy Green Lentil Dhal with Garbanzos
Instead, I scoured the kitchen and cobbled together what I could to satisfy the craving for spicy warmth and a full belly.
Here is what we had for dinner!
2T cumin (or to taste)
1/2 medium onion (chopped)
1-3 cloves of garlic (minced)
5 thin slices of fresh ginger
3T curry powder
2t garam masala
1 carrot (sliced)
2 pieces of celery (chopped)
3C broth, water, or a combination
2C green lentils (I was lucky enough to snag a few bags of sprouted lentils from truRoots on sale a few weeks ago)
2C garbanzo beans (cooked)
1.5C tomato sauce
cayenne pepper (to taste)
salt (to taste)
I recommend reading through this next paragraph before getting started. As I review it, I realize it might be a bit meandering for those new to these ingredients, but familiarity brings the simplicity to the surface!
Melt the ghee in a large sauce pan over medium high heat. Toss in the cumin (pause and stir), garlic, and ginger and cook until fragrant. Breathe it in and enjoy! (my favorite part) Reduce the heat to medium and stir in the onions. Keep stirring for a few minutes until they start to look translucent. Add the curry powder and garam masala and stir to coat everything in the pan. Things will get pasty, so I like to add 1 cup of the liquid here to “deglaze.” Cook for another minute, then toss in the carrots and celery. Keep cooking and stirring, and adding liquid as needed until things start to look like the flavors are coming together (i.e. the celery and carrots are softening slightly). Add your garbanzo beans, then check your lentils for stones and add to the mix, always stirring. Add the rest of the liquid. Bring to a boil then reduce to simmer, uncovered and stirring periodically for 30 minutes. (for sprouted lentils, reduce cooking time a bit) Add your tomato sauce, bring back to a boil, then simmer another 15-20 minutes, still stirring. Add salt and cayenne pepper to taste (I like to add the salt and pepper as I go and keep tasting, but you can do it all at the end as well). Cover and let sit for 10 minutes. Serve plain, or over rice.
*gluten free, low allergen recipe