Dilled Vegetables with Lentils
You can use almost any vegetable to make this dish at home. I chose potatoes and carrots because they are hefty enough to keep me full for a couple of hours. The spinach, I think, is a must–don’t be afraid to use frozen spinach leaves if you want to skip the chore of washing them. Add some roasted butternut squash and you’ll be more than set for autumn.
I made my own ginger-garlic paste and froze them in batches. Store leftovers by spreading a small bit on Saran wrap. Top it with another sheet of Saran. Repeat until you have a small stack of ginger-garlic paste separated by Saran in sheets. Store in a resealable plastic bag and put in the freezer. If you want to skip that step, just add 2 tbsp of ginger cut in thin strips and 3 cloves of minced garlic.
3 bunches of spinach, rinsed thoroughly, chopped
3 potatoes, peeled, quartered
half a bag of baby carrots
2 tomatoes, chopped
1 1/2 cup of lentils, washed and drained
a handful of dill leaves, chopped
1 tsp turmeric
1 tsp chili powder
1 tsp cumin seeds
For ginger-garlic paste:
cloves from 3 heads of garlic, peeled
1 large ginger root, peeled, chopped
1. Make ginger-garlic paste. Blend ginger and garlic together until smooth. Set aside.
2. Cook lentils. In a small saucepan, boil some water and add lentils. Cook for about 15 minutes, or until lentils are tender. Remove from pan using a slotted spoon, reserving some of the water for later.
3. In a large Dutch oven, heat some oil. Add the cumin seeds and toast until light brown. Then add a tsp of ginger-garlic paste and mix.
4. Add all the vegetables and the lentils. Season with salt. Add turmeric and mix. Put 2/3 cup of the lentil water, cover, and cook in low fire for about 35 minutes. Stir occasionally until carrots are tender. Some of the vegetables will be mushy.
Eat more greens and try broccoli
Part of my Mother Hen project: omakase bento #1