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Wednesday, April 17, 2013

Dal Palak - Indian Lentil Spinach Stew (Vegan)

Vegan Dal Palak 
 Indian Lentil Spinach Stew


ingredients:

  • 1 to 2 tbsps olive oil
  • 1 large yellow onion, diced
  • 16oz baby bella mushrooms, chopped
  • 2 to 4 potatoes, unpeeled and cut into cubes
  • 1 inch fresh ginger, minced fine
  • 4 to 6 cloves fresh garlic, minced fine
  • 2 tsp coriander seed
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 2 tsp ground cumin
  • 2 tsp crushed red pepper flakes
  • 1/2 tsp nutmeg
  • 1 tsp ground cardamom
  • 2 tsp ground black pepper
  • 2 14.5oz cans diced tomatoes
  • 2 large bunches of fresh spinach, cleaned very well
  • 2 cups red lentils, rinsed
  • 3 to 4 cups vegetable broth
  • salt to taste


preparation steps:


1. heat olive oil in large soup pot over medium heat

2. add onions, mushrooms, garlic and ginger and cook until onions are translucent and mushrooms begin to brown

3. add potatoes and cook until potatoes begin to become translucent at their edges

4. add spices and stir to blend

5. add tomatoes, spinach and lentils and stir to blend

6. bring to boil and turn to low

7. simmer until lentils and potatoes are cooked through

8. serve with rice and/or roti (or vegan naan if you can find it)

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