Warm Lentil Bowl

This was in part inspired by the last recipe I posted and trying to use up some ingredients from that, looking for something interesting to do with a daal like dish, and experimenting with caramelized vegetables. Just layer in individual bowls starting with rice, then the lentil mixture, and finishing with a topping of caramelized vegetables.

If you aren't a big fan of Indian spices, want to try it with a twist, or just want to keep it simple, try this variation. Cook the lentils in whichever broth you choose with some rosemary and sliced green onions until slightly thicker than you want. Stir in butter to thin. Top with vegetables and enjoy.


Several cups warm cooked rice, I like it to be kinda sticky

Lentils:
olive oil
1 c. brown lentils
1 small Anaheim pepper, seeded and ribbed
1/2 onion, chopped
1 inch piece of ginger, peeled
2 cloves garlic
1 tsp. paprika
3 c. water
4 bouillon cubes (I prefer chicken, vegetable or imitation work too)
4 Tbsp. butter (or coconut milk)
Blend together pepper, onion, garlic, and ginger until smooth. Saute in olive oil until fragrant. Add remaining ingredients, except butter and simmer until lentils are very tender and start to fall apart, forming a paste. Stir several times when cooking so lentils don't stick on the bottom of the pot. This should be thinner than regular daal, not soupy, but not spreadable. If you want it thicker add less water when cooking. Stir in butter until smooth.

Caramelized vegetables:
4 Tbsp. butter (olive oil will work but the flavor will be different, earth balance sticks work great for this is you want the flavor of butter)
2 large onion
1 carrot, cut into ribbons
1/2 sweet potato, cut into 1/2 in cubes
2 zucchini, coined
1 small eggplant, peeled and cut into tiny cubes
1 c. fresh green beans, cut into 1/2 in chunks

Heat butter in a skillet. Add onions. Cook over medium heat for about 10 minutes. Stirring occasionally. When starting to look golden add remaining ingredients, except zucchini, and cook until all are cooked through. Add zucchini and cook over low heat another 5 minutes. Season with salt and black pepper to taste.

Other combination of vegetables work too. I also like onions, carrots, and cauliflower.