Although we’ve been having spring like weather as of late, winter is slowly creeping back. We’re due for rain tonight and tomorrow. Of course we are supposed to run 7 miles tomorrow, but we’ll see what our motivation looks like when we awake to the relaxing pitter patter of rain. It may turn into a treadmill interval session. I know people work out in the snow and all that jazz, but I confess my California upbringing has made me a bit of a wuss.
In the midst of this cold spell, I came up with this variation of Joanne’s Red Lentil Dal with Charred Onions. I fell in love with her version and then wanted to tweak it a bit and add some green. So here’s my version; it’s warming, easy to make and filling, especially if you serve it over your favorite grain. We ate it without a grain, so it only served two. But if you served it over rice, I imagine it would serve 4.
Red Lentils With Peas
- 1 cup red lentils, rinsed
- 1 cup diced tomatoes
- 3 cups water
- 2 onions, sliced
- 2 tablespoons coconut oil, divided
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon garlic granules
- 2 dried chili peppers
- ½ bag frozen green peas
- Juice of 1 lime
- ½ bunch cilantro, chopped, plus more for garnish
- shredded coconut, for garnish
Add lentils, tomatoes, and water to a sauce pan and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, until lentils are tender.
Meanwhile, add onion and coconut oil to a pan and cook until charred, about 10 minutes. Stir to prevent sticking.
Toast coriander, cumin and, mustard seeds in a small pan over medium heat until fragrant, about 1 minute.
Grind toasted seeds with remaining spices in spice grinder. Melt oil in small pan and add spices, stirring to create a paste. Cook until fragrant, about one minute.
When lentils are done, add charred onions, spice mixture, and peas and cook for five additional minutes.
Add lime and cilantro and stir to combine.