Category: lentils

yellow dhal curry with vegetables

yellow dhal curry with vegetables

recipe under the cut!

serves 8-10


  • about 6 small Asian brinjal, or 1 large eggplant
  • 3 tbsp olive oil or butter / vegan margarine
  • 3 tsp cumin seeds
  • 2 tsp mustard seeds
  • 10 dried curry leaves
  • 1 stick cinnamon
  • 8 cloves, crushed with the flat of a knife
  • 10 green cardamom pods, crushed
  • 2 white onions, chopped
  • 4-8 cloves garlic, minced
  • 2 inches ginger, julienned
  • 4 tomatoes, cubed
  • 1 tsp coriander seeds, toasted and ground, or ¾ tsp ground coriander
  • ½ tsp ground paprika
  • ½ tsp ground turmeric
  • ¼ tsp ground fenugreek
  • 1 tbsp salt
  • 2 large red chilies, chopped
  • 2 jalapeño peppers, chopped and (optionally) seeded
  • 2 cups (400g) chana dhal, rinsed and drained
  • about 4 cups (1 litre) vegetable stock or water
  • ½ tsp garam masala

I used brinjal but you can add whatever vegetables you have on hand: try cauliflower, peas, green beans, etc.


1. peel the brinjal and cut them into strips about 2 inches long. soak them in saltwater (weighing them down with a plate or something similar so that they’re fully submerged) for 30 minutes to an hour to make them more tender.

2. heat oil or butter in a large pot on medium-high. add cumin, mustard seeds, and curry leaves and fry, agitating occasionally, until the seeds are ‘popping’ into the air.

3. add the cinnamon, cloves, and cardamom pods and fry for another 30 seconds or so until fragrant.

4. add the onions and fry for a few minutes until translucent. add the garlic and ginger and fry for about a minute until they no longer smell raw.

5. lower heat to medium. add the tomatoes, chilis, jalapeños, coriander, paprika, turmeric, fenugreek, and salt and cook for a few minutes until the tomatoes are softened.

6. add the dhal and brinjal and mix well. add vegetable stock until the lentils are just covered.

7. cover and bring to a boil, then lower to a simmer. allow to cook for 20-30 minutes, stirring occasionally, until the lentils & eggplant are the desired consistency.

8. add garam masala and allow to cook for another minute. serve warm with rice or roti.

sprouted lentil stew with carrots, zucchini, a…

sprouted lentil stew with carrots, zucchini, and sweet potatoes

recipe under the cut!


  • 1 cup dried lentils (I used brown but it doesn’t matter)
  • 2 carrots

  • 2 sweet potatoes
  • 1 zucchini
  • 2 tomatoes
  • 2 small yellow onions
  • 3 cloves garlic
  • ¼ cup olive oil
  • ½ cup broken vermicelli or other pasta (optional)
  • 2 litres vegetable stock or broth
  • 1 tbsp coriander seeds or 4 tsp ground coriander
  • 1 tbsp cumin seeds or 4 tsp ground cumin
  • ½ tsp fennel seeds or ¾ tsp ground fennel
  • ½ tsp anise seeds or ¾ tsp ground anise
  • ½ tsp caraway seeds or ¾ tsp ground caraway
  • ½ tsp mixed Italian herbs
  • 2 tsp whole black pepper or 1 tbsp ground black pepper
  • ¼ tsp whole white pepper or ½ ground white pepper
  • 2 bay leaves
  • 1 tbsp salt or to taste
  • lemon juice or cheese to serve (optional)


1. sprout lentils: rinse them and soak them in a generous amount of water (they’ll roughly double in size) overnight. drain and rinse and leave them in a jar or other container for two to three days,

rinsing and draining them about once a day, until they’ve grown tails 2-3 centimeters in length.

2. prepare vegetables: peel carrots and sweet potatoes and cut into small cubes; slice and quarter zucchini; peel tomatoes (letting them sit in boiling water for about a minute will make this easy) and dice them; dice onions and mince garlic.

3. (optional, if not using store-bought) make broth by placing vegetable scraps and peels, along with bay leaves and a few teaspoons of whole spices, in a large pot with enough water to cover. cover and bring to a boil, then simmer for at least an hour. you can use almost anything for this but you’ll want to avoid using cruciferous vegetables or too many onion scraps lest the broth become bitter.

4. (if using whole spices) toast bay leaves, coriander, black pepper, white pepper, cumin, fennel, anise, and caraway seeds over medium heat in a dry pan for a few minutes until fragrant and a shade darker. you may want to toast the coriander and pepper separately as they may take a bit longer than the smaller seeds. allow to cool, grind using a mortar & pestle or spice/coffee grinder, and sieve. add herbs and salt.

5. heat olive oil in a large pot over medium high until sputtering. add onions and a few teaspoons of the spice mixture and cook for about 5 minutes until softened. add garlic and cook for about 30 seconds until fragrant. add sweet potatoes, carrots, and remaining spices and cook for another 3 minutes, stirring often.

6. add diced tomatoes and vegetable broth. raise heat to high and bring to a boil. taste and adjust spices. lower heat and cover. simmer for 20-30 minutes until potatoes and carrots are almost cooked.

7. add zucchini and cook for another 15 minutes.

add lentils and cook until warmed through. (optional) add pasta at the appropriate point for it to be cooked at the end of the cooking time.

8. taste and adjust spices. (optional) serve with lemon juice or grated cheese.

coconut red curry with eggplant and lentilsrecipe under the…

coconut red curry with eggplant and lentils

recipe under the cut!


  • 1 large or 2 small eggplants
  • 1 tsp salt
  • 1 ½ tsp turmeric
  • 1 tsp coriander
  • 2 cans coconut cream (try to find one without additives–this will make cracking easier)
  • 3 tbsp red curry paste
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp salt
  • ¼ cup basil, chopped
  • ¼ cup cilantro


1. cut the eggplant into cubes about one inch in diameter (they will shrink as you remove moisture). coat the cubed eggplant in the salt, turmeric, and coriander, and spread it on a large platter lined with at least two layers of paper towels. cover the eggplant with more paper towels and with something flat and heavy (such as a weight on top of a cutting board) to pull moisture out. leave for about 30 minutes.

3. open one can of coconut milk and scoop out just the cream–it should form a solid, white layer on the top. heat the cream on high until it starts to boil, then reduce the heat to medium and simmer for 5-10 minutes, until the fat in the cream starts to separate out from the oil. (if this doesn’t happen, which is possible depending on what kind of coconut milk you used, just add some coconut oil to the pan and you’re good to go.)


decrease the heat to medium-low and add the curry paste to the coconut cream. fry for 5-10 minutes, until you can see coloured oil start to separate out.

5. add the liquid from the first can of coconut cream, the other can of coconut cream, the brown sugar, rice vinegar, and soy sauce, and another teaspoon of salt. taste and adjust spices.

6. add three cups of water and one cup of lentils and simmer for about 20 minutes, until lentils are nearly cooked. add more water ¼ cup at a time if necessary.

7. add eggplant, along with basil and cilantro if desired, and continue to simmer until the eggplant is soft and the lentils are cooked.

vegetable harira (Moroccan soup with tomatoes, chickpeas,…

vegetable harira (Moroccan soup with tomatoes, chickpeas, celery, lentils, and vermicelli)

recipe under the cut!

serves about 10 (a half recipe is pictured)


  • 1 tbsp olive or vegetable oil
  • 1 onion, diced
  • 1 tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp black pepper
  • 1 cinnamon stick, or 1 tsp group cinnamon
  • 1 tbsp ras el hanout spice blend (optional)
  • salt to taste (about 2 tsp to start)
  • 2 liters (8 cups) of water
  • 3 tomatoes, or about two cups tomato puree
  • 2 celery sticks, chopped
  • a pinch of saffron
  • ½ cup brown lentils, soaked for about an hour
  • 1 cup dried chickpeas, soaked overnight, or 1 can of chickpeas
  • 2 tbsp butter
  • 3 tbsp tomato paste
  • 1/3 cup vermicelli
  • ¼ cup all-purpose flour
  • ¼ cup cilantro, diced
  • ¼ cup parsley, diced


1. prepare your ingredients. if using fresh tomatoes–place them in a covered bowl with boiling water for a couple of minutes, then peel them. cut them into fourths and remove the seeds. pulse them in a food processor until you get a smooth puree. chop the celery sticks and dice the onion.

2. heat oil in a large pot on medium-high heat until it begins to shimmer, then add diced onion, ginger, turmeric, black pepper, cinnamon, and ras el hanout, and cook for about three minutes.

3. lower the heat to medium. add the water, tomatoes, celery, saffron, lentils, chickpeas (if using dried), and butter. cover and allow to cook for about 45 minutes, stirring occasionally.

4. add the canned chickpeas. add the tomato paste and flour in bit by bit, stirring continously (you may find this easier if you dilute the tomato paste and flour with some broth from the soup first). taste and adjust spices.

5. add the vermicelli, cilantro, and parsley. cover and allow to cook for another 10 minutes, until the pasta is cooked.

harira is often served as a first dish during Ramadhan with khobz, dates, and walnuts.