Forgive me for being tardy to VeganMofo! I volunteered to be the Chapter Advisor for the UC Santa Cruz chapter of my sorority, Gamma Phi Beta. This week was recruitment, and for those of you who are not Greeks, all I can say is it is insanely time consuming. It was well worth it though. I am more than happy to help share the love of Gamma Phi to the next generation.
Anyways, a few days ago I made another one of my go-to meals: crockpot dahl. When I was still in college, I used to do this over the stove but it really does come out better in a slow cooker. I have posted a recipe about lentils before, and I eat them often because they are so versatile. There are so many ways to prepare them, but this is just my basic version.
3 cups of dry lentils, rinsed and picked over
2 cups vegetable broth or water
2 cloves of garlic, minced
1/2 medium onion, diced
3 large carrots, diced
1/2 tbs of curry powder
1/2 tbs of cumin
1/2 tbs of turmeric
Chili powder, to taste (I used about 1 tps because I like it spicy)
3 medium tomatoes, diced
Salt and Pepper, to taste.
This recipe is so easy.
Rinse and pick over the lentils.
Mince the garlic.
And dice the onion carrots, and tomatoes.
|Another lovely treasure we have uncovered in the house!|
Now add all the ingredients into a crockpot.
Set the crockpot to simmer or another low setting.
Check it every once and awhile to make sure nothing is burning. Add more water if needed.
It is ready when the lentils are soft and it has the consistency of a thick soup.
I served it over rice and top it with cilantro and this amazing tamarind chutney Michael’s mom makes.
|Thank you Mrs. Reddy!|
Easy, delicious and healthy!