from Camp Chef Antelope Jamboree & Sous Chef Chamomile
Red Lentil Dal
ingredients
all
2 cups red lentils
1 whole jalapeño
seeded, or less if desired.
1 inch ginger
outer skin peeled off
4 cloves garlic
6 cups water
2 tsp turmeric spice
1 tbsp vegetable oil
or ghee, or butter (not olive oil)
6 cups baby spinach
washed
salt
to taste
pepper
to taste
cookware
An Indian subcontinent-inspired, healthy, humble, quick meal...A one pot wonder! Turmeric is a major cancer cell fighter.
1
Rinse lentils well in colander. Check for small stones!
2
Add the jalapeño, ginger, and garlic to a food processor and process to a fine dice, or alternatively use a knife.
3
In a large stainless steel pot, add water, lentils, and jalapeño/ginger/garlic mixture. Add turmeric and vegetable oil, then bring to a boil.
4
Reduce the heat, cover, and simmer 20-30 minutes, stirring occasionally, until lentils are cooked through, al dente but not mushy.
5
Stir in spinach. Salt and pepper to taste.
6
Serve alongside basmati rice, naan, and your favorite curry.