January 12, 2006

Yummy Lentil Splog

Tonight I made a variation on dhal soup, intended to be thick enough to serve over rice. The result was worth writing down.

2 tablespoons extra-virgin olive oil
1 small onion, sliced
2 tsp garam masala
1 tsp turmeric
1 tsp cumin
1/2 tsp chili powder
Dash chili flakes
1/2 tsp salt
4 cloves garlic, chopped
1 cup red lentils
1/2 can good coconut milk
1 red bell pepper, diced
1 can diced tomato (I used Muir Glen's fire roasted)
About 2 cups vegetable broth (as needed)
Dash soy sauce
1/3 cup peanut butter

In a large frying pan, heat the olive oil on medium-high heat. Add the onions and cook until slightly browned. Add spices, garlic, lentils, and stir for just a minute and get everything coated in spices. Add the coconut milk and half of the vegetable broth. Let cook for about 10 minutes. Add the rest of the ingredients, stirring them in well. Cook, stirring occasionally, until the lentils are tender. Serve over rice.