In preparation for my teaching debut on Sunday morning, I did what I normally do to calm my nerves and kill some time. I cooked my little heart out!
For me, cooking serves many purposes. Besides the obvious need for nourishment, cooking is a way of coping with something that may be stressful, of releasing energy, of procrastinating. Maybe you can tell from the photo below just how much "coping" I needed since I cooked enough food for a small army.
- Beer Bread
- Spicy Broccoli + Red Lentil Dal
- Peanut Butter Chocolate Protein Cookies
- Tomato Pepita Sauce
- Bean-stuffed Poblano Peppers
One of the dishes I made used my fresh farmer's market broccoli. Yay! This dish is spicy. If spice isn't your thang, feel free to adjust the spices to your liking.
Spicy Broccoli and Red Lentil Dal
Keywords: entree vegetarian red lentils broccoli
Ingredients (4 servings)
- 1 c red lentils
- 1 large onion, chopped
- 1 tsp ground cumin
- 1 tbsp mustard seeds
- 2 tbsp extra virgin olive oil
- 3 c chopped fresh broccoli
- 2 1/2 c vegetable broth
- 2 c milk
- 2 tbsp fresh lemon juice + lemon wedges for garnish
- 2 tsp red pepper flakes
- 1 tbsp garam masala
- 1 1/2 tbsp curry powder
- 1 tsp tumeric
- paprika, to garnish
1. Add oil to a large saucepan over medium heat. Add in the uncooked lentils, chopped sweet onion, cumin, and mustard seeds. Cook on low-medium heat for about 6-9 minutes until the mixture begins to sizzle.
3. While this mixture is cooking, roughly chop the florets. Place stems and florets into a food processor and process to desired consistency.
3. Add broccoli and veggie broth to saucepan. Stir well. Add salt.
4. Cover and cook this mixture on low for 20 minutes, stirring occasionally.
5. After about 20 minutes, add in milk, lemon juice, turmeric, garam masala, red pepper flakes, curry powder, and additional salt (to taste) if necessary.
6. Cook on low for another 10 minutes. Serve.
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