1 1/2 cups red lentils or yellow split peas
4 or 5 cups hot water
1 fresh green chile, minced
3 tablespoons vegetable oil (I used ~1)
2 sweet potatoes
1 tablespoons mild curry powder
1 teaspoon ground cumin
2 tablespoons grated fresh ginger root
2 cups water
1/2 head cauliflower (I used broccoli)
2 green or red bell peppers, chopped
10 oz fresh spinach
2-3 Tablespoons fresh lemon juice
salt to taste
serve with rice
Rince the lentils or split peas.
Use 4 cups of water for lentils, and 5 cups for peas.
Bring water and lentils or peas to boil.
Reduce heat, uncoverm and simmer for about 30 minutes, until tender.
In a large soup pot, saute onion and chile in oil for several minutes.
Add the sweet potatoes, curry powder, cumin, and ginger, and continue to saute for another 2 to 3 minutes.
Pour in the 2 cups of water.
Cur the cauliflower into florets and add to the pot.
Add the bell peppers, cover, and simmer for 10 minutes.
While the vegetables simmer, rinse, stem, and coarsely chop the spinach.
Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2 to 3 minutes to make a smooth dahl.
When the cauliflower is tender, stir in spinach, dahl, and lemon juice.
Simmer just until the spinach has wilted. Add salt to taste.
Serve over rice.
Moosewood Cooks at Home pg. 206