Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Monday, May 30, 2011

More Lentils Please!

I lent a friend my copy of The China Study* a while back and in return she sent me an amazing recipe from The Steamy Kitchen that I will make at least once a month for the rest of my life. These lentils are SO incredibly good. I had to adapt the recipe just a little bit to make it Vegan friendly and I'm so glad I did because these lentils turned out great!

*Speaking of The China Study, have you read it yet? My friend read my copy and then proceeded to buy and send copies to her entire family. It really is that good. Buy it, read it, share it!

Indian Dal Nirvana (click HERE to view the original recipe, which looks like they got from a restaurant THIS restaurant)

1 cup dry lentils
6 oz canned crushed tomato (I didn't have any so I blended up a can of diced tomatoes - not really the same thing, but hey it worked)
1 Tbsp fresh ginger, finely grated
1 Tbsp garlic, minced
1 tsp cayenne pepper (I used half this because I'm cooking for a two year old)
1 cup water
4 Tbsp vegan butter or olive oil
salt, to taste
freshly ground black pepper, to taste
1/3 cup coconut cream (The cream is at the top of a can of coconut milk. Do not shake the can, this way you can scoop the cream off the top)
2 Tbsp cilantro, minced

1. In a large pot add lentils and water to cover by about two inches. Bring to a boil and then reduce heat and simmer for about 10 minutes until lentils are tender.
2. While lentils are boiling prepare the next 8 ingredients so you are ready to add them straight into the pot.
3. Drain lentils and then return them to the pot stirring and slightly mashing them. Add the 8 prepared ingredients and stir well. Cook on a medium low heat for about an hour until lentils are thick, checking every so often to make sure that the water does not completely cook out. Add a tiny bit of water and turn down heat a little if this happens.
4. Once lentils have cooked down in the sauce for an hour and are thick stir in the cream and garnish with cilantro. Taste and adjust seasonings if needed.

Serve with rice and naan.

I made these for my family's {VEGAN} Easter feast and they were a big hit! Oh my goodness, I'm hungry for these lentils just typing this up. I think I'll go start them right now!


Ann said...

I LOVED this. I made it with the dairy products. I didn't expect it to be as yummy as it was. So simple and so tasty.

Thanks for sharing a great recipe. I will make it often.

Anonymous said...

Amy - I just copied this recipe and a few others and will be incorporating them into my new meal calendar. Love you and that you're doing this - so great!

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