I tend to be the seasonal eater – the kind of stick-to-the-books epicure munching on watermelon in August and root veggies when it’s cold. Celebrating them each at their prime and not a moment sooner. With that in mind, it feels almost blasphemous cozying up with, let alone sharing, such an unseasonably warming curry in the midsts of a feels like 100 degrees August afternoon – that type of late summer dog day made for sipping stone fruit smoothies and downing frozen berry slushy. An instant favorite too creamy dreamy to keep to myself, today I couldn’t be more excited to share my Crispy Potato Red Lentil Dal – the comfort food healthful eater dreams are made of, the bowl your future autumn self will high five you for. A warming blend of immune boosting garlic, ginger, and turmeric, coupled with a creamy red lentil coconut broth and the addition of oven roasted crispy potatoes – you’re welcome. I serve my protein and fiber rich vegan red lentil dal over brown basmati rice or wilted kale leaves, with a sprinkle of dried coconut flakes and fresh cilantro.
Crispy Potato Red Lentil Dal [makes 5 servings]
recipe inspired by: Anna Jones, A Modern Way to Eat
¾ pound small yellow potatoes, quartered
2 tablespoons olive oil, divided
2 teaspoons cumin seeds, divided
½ teaspoon fennel seeds
1 red onion, diced
2 cloves garlic, minced
1 inch knob ginger, peeled and minced
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 cup red lentils
1 can (14 ounces) light coconut milk
1 ½ cups low sodium vegetable broth
2 cups baby spinach or kale
salt & pepper to taste
Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment paper.
In a large bowl gently toss quartered potatoes, 1 tablespoon olive oil, cumin and fennel seeds, and salt and pepper. Transfer to baking sheet and bake for 25 minutes, or until potatoes are fork tender, crispy, and golden. Set aside.
Meanwhile, in a large Dutch oven or heavy pot, heat remaining tablespoon of olive oil over medium heat. Add onion, garlic, and ginger and sauté, stirring frequently, until onion becomes very soft (about 8-10 minutes). Grind the remaining teaspoon of cumin seeds with a mortar and pestle or coffee bean grinder and add with remaining spices, coriander, turmeric and cinnamon, to the pot. Continue stirring for 1-2 minutes, or until spices are very fragrant.
Stir in lentils, coconut milk, vegetable broth, and salt and pepper and bring pot to a boil. Reduce heat to low, cover, and allow to simmer for 25-30 minutes, or until dal appears very creamy. Remove from heat, then stir in the baby greens and crispy potatoes until greens just begin to wilt. Serve and enjoy!
Nutritional Information [per serving = 1 cup]
225 Calories, 11g Fat, 26g Carbohydrates, 6g Fiber, 3g Sugar, 6g Protein