lentil stew

Known in India (and wherever the Extending the Table cookbook is used) as dhal, this mildly curried lentil stew is thick and hearty and satisfying.

Lentil Stew

Bring to a boil in medium saucepan, then reduce heat and simmer till tender:
1 cup dried brown lentils
1 tsp. salt
3 cups water

Brown in skillet:
1 lb. ground beef

1 onion, diced
1-2 cloves garlic, minced
2 tsp. cumin
1 1/2 tsp. ginger
1 tsp. turmeric
1/2 tsp. cardamom

When the ground beef is well-browned and the onions are translucent (or soft, since the spices will make it rather difficult to discern the color of the onions!), add the meat mixture to the lentils and continue to cook till the stew is as thick as you like.  Add water if you want a thinner consistency.

Enjoy for an everyday supper, or to replicate "authentic" Israeli food as part of a Christmas celebration.  (A truly authentic dish wouldn't use these exotic spices; here is a more likely one.)

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