Between not going on any challenging hikes since October, cancelling our gym membership, abusing the fact that they finally opened a Trader Joe’s in Redmond, and generally having a non-stop eating fest over the last two months (the period of time called “the holidays” seems to get longer and longer every year), it is no surprise that I have gained a fair amount of blubber lately. I didn’t realize quite how much until I was foolish enough to step on the scale this morning. Oh dear lord.
So since this is January and I am presumably not the only one who is trying to shed some lard, I thought I would share one of my favorite recipes. It’s very easy, very tasty, very healthy.
Red Lentil Dhal:
1 yellow onion 1 can diced tomatoes 400 grams (yes, I’m European) red lentils 8 dl water 2 cubes vegetable stock (I use powdered stock, so I just throw in whatever amount seems reasonable) 1 tbs grated fresh ginger (I quadruple this amount, but then again I have a disturbingly passionate love of ginger) 2 tbs fresh cilantro (coriander) (I add more of this, too) 1 tbs red curry paste a wee bit of oil for sauteeing salt and pepper to taste
Heat the onion in a smidge of oil in a pot. Add the tomatoes and let them simmer for a couple of minutes, then add the rest of the ingredients. Stir, cover with a lid and let it simmer for 20 minutes.
We usually eat this with brown rice (or quinoa) and lots of broccoli or greens. Nom nom nom. The best part is having leftovers the next day; I usually mix the dhal and the rice/quinoa, add a little bit of chickpea flour so that everything will stick together, and voilà: lentil burgers!