Description

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel, also available from archive.org (http://www.archive.org/details/Kitchen_Bitch). Published here with the author's permission.

Provided is a compilation of recipes gathered over several years, primarily from Laing House events. Laing House (http://www.lainghouse.org) is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Dinner on Rice
Red Lentil Dahl	C ■■■■□ U Stove
Ingredients: 3 Tbsp olive oil 1 medium yellow onion 1 Tbsp fresh ginger, grated 4 garlic cloves, minced 1 tsp sea salt 1 cup dried red lentils 4 - 5 cups water 5 plum tomatoes, chopped juice of 1 lemon 1 cup lightly packed chopped fresh cilantro dried red chili’s or cayenne pepper, to taste ¼ tsp ground cinnamon Spice Blend: 2 tsp mustard seeds 1 tsp coriander seeds 1 tsp cumin seeds 6 whole cloves 4 cardomom pods 1 Tbsp turmeric Directions: In a sauté pan over medium heat, toast the seeds for about 5 minutes. Stirring frequently. Be careful not to burn them. Remove from pan and let cool. Transfer to coffee grinder, along with the dried hot peppers and cinnamon, and grind to a powder. Heat oil in a soup pot and sauté onions for 5 minutes. Add garlic and ginger and sauté 5 more minutes. Add spices and salt, sauté 5 minutes more. Add 4 cups of water and stir. Add tomatoes and lentils. Bring to a boil then lower the heat a bit and simmer for 20 minutes. Add the lemon juice and cilantro and more water if it’s too thick. Simmer 10 more minutes, or until lentils are completely tender. This may take a while. Alterations: Can use 1 - 2 Tbsp curry powder instead of the spice blend. Also, can use moong beans instead of red lentils.
Notes:

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