HAPPY MEATLESS MONDAY! – Meetup #031714

https://drive.google.com/file/d/0B-2hQ5KuSrtgaGhPektPV2ZfNVZlcEJlbHRJMHUtQWJmd0ZF/edit?usp=sharing  

Enjoy today’s recipe! – Kidney Bean Lentil Dal

1 ½ - 2 tablespoons water
1 cup onions, diced
1 ¼ teaspoon sea salt
Freshly ground black pepper to taste
2 teaspoons cumin seeds
2 teaspoons mustard seeds
½ teaspoon fennel seeds 
1 teaspoon coriander powder
1 teaspoon turmeric powder
½ teaspoon allspice 
Pinch or two crushed red pepper flakes (omit/more or less to taste) 
1 cinnamon stick (or ½ teaspoon cinnamon) 
2 ½ - 3 cups water (and/or thin out to desired consistency)
½ cup freshly squeezed or good quality orange juice 
2 large cloves garlic, minced
1 ½ tablespoons freshly grated ginger
1 cup red lentils (rinse before adding  to pot)  
1 can (14 ounce) red kidney beans, rinsed and drained (or black beans) 
2 dried or fresh bay leaves 
Hot sauce to taste (optional)
Freshly chopped cilantro (for garnish, optional) 

Heat the water in a large pot over high or medium –high heat .  Add the onion, salt, pepper, spices, and cinnamon stick.  Stir, cove, and cook for 4 to 5 minutes, stirring occasionally.  Add 2 ½ cups of the water, and the orange juice, garlic, ginger, lentils, kidney beans, and bay leaves.  Stir, bring the mixture to a boil, then lower the heat to medium or medium-low, cover, and cook for 10 to 12 minutes.  Remove the cinnamon stick (leaving the stick In will impart a stronger cinnamon flavor, but this can be overpowering), and cook for another 10 to 15 minutes, until the lentils are fully dissolved and the mixture has thickened.  For a thinner consistency, add the extra water, anywhere from ¼ to ½ cup, or more, if desired.  Remove the bay leaves before serving.  Season with additional salt, f desired.  Add hot sauce to taste and sprinkle with fresh cilantro (if using). 
(serve with rice, bread or tortillas)

Serves 4

“Wishing you health and happiness!”
Zoe K. D. Lee
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