If you know me well, you know that I have food issues. And if you continuously read this blog then you do know me well. My issues? I pretty much hate everything – true – especially food things, until someone makes me try it. Then I will probably like it. One of those things? Curry. And if you know super-well then you know I make some Eww faces when certain foods are mentioned. Again. Curry. Well, thanks to Rachael Ray I decided I needed to try curry instead of just ignoring it and hoping I would never have to try it. Here is my vegan and gluten-free Lightly Curried Lentil Dal.
I am famous (or infamous) for the faces I make when I don’t like something – and that something could be anything or anyone. And every time someone says “curry” I make that face – my SIL calls it the “Poop” face. Like I smelled something awful. That’s what I think of them when I think of curry – how bad it smells. I had never eaten it before, mainly because no one ever made it for me. But I was watching an old episode of Rachael Ray’s 30 Minute Meals on Food Network and she made her own curry blend. Well, amazingly, everything in the blend I like. Every single spice! Well, I thought about it for a while and figured it was time to try it and stop with the poop face unless I truly didn’t like it. Hmm, well I liked it. Now my Homemade Curry Spice Blend is not the same as Rachael’s because I didn’t have all her spices, and I used a little less of some and more than others, but I really liked how this turned out. And the Dal? It is Indian for lentil soup – appropriate right? And the lentils were a really pretty red color which I had never seen before. I had only know green lentils, but with the ugly yellow color it totally washed out. Oh well – they still turned out great.
To start, wash and drain the lentils and pick through to make sure you get anything non-lentil out. In a large pot dump the lentils, stock, water, and bay leaf and bring to a boil. Add in two tablespoons homemade curry spice blend and mix, then turn down to a low heat and let cook about 45 minutes. Chop the jalapeno, onions, celery, and carrots and dump into the pot and mix. Slice half the head of cabbage then add to the pot. Mix then let cook with the lid on about 30 minutes. If you are not sure about curry try this, and add just a little bit of curry spice at a time – it can get overpowering so just start small. Portion out and enjoy!
1. Mix all ingredients in a small container.
2. Store leftovers in a ziplock bag or small container.
1 Cntr Vegetable Stock
2 C Water
1 Bay Leaf
1 Pkg Dried Red Lentils
2 Tbsp Homemade Curry Spice
5 Large Carrots, sliced small
2 Small Onions, sliced small
5 Celery Stalks, sliced small with leaf tops too
1 Jalapeno, seeded and chopped small
1/2 Large Head Cabbage, sliced small
1. Wash lentils and pick out anything non-lentil.
2. Dump lentils into a large pot with stock, water, bay leaf, and curry spice blend. Turn pot to boil and stir, then lower to a low heat.
3. Cook for about 45 minutes.
4. Slice the onion, celery, and carrots and dump into the soup. Slice cabbage and add.
5. Cook about 30 more minutes with the lid on until veggies just softened.