Dhal for Beginners
11 people added this to their Recipe Box
(8 months +)
Don't raise your eyebrows! This intensely coloured purée is packed with nutrients, and the ground spices provide flavour without heat. Let your older kids dip strips of naan, whole grain toast or pita in this as a snack.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 10 |
| pro | 1 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 4% |
| vit C | 2% |
| folate | 4% |
Suggested Recipes
-
1-1/2 cups (375 mL) sodium-reduced vegetable broth
1/4 cup (50 mL) dried red lentils, rinsed and drained
1/2 tsp (2 mL) each ground coriander and turmeric
1 small potato, peeled and diced
1 carrot, peeled and diced
1/2 cup (125 mL) cauliflower florets, chopped
Preparation:
In saucepan, bring vegetable broth, red lentils, and ground coriander and turmeric to boil; reduce heat, cover and simmer until lentils are tender, about 15 minutes.
Stir in potato, carrot and cauliflower; simmer, covered, until vegetables and lentils are very tender, about 15 minutes. Let cool.
In blender or food processor, purée lentil mixture to desired consistency. Serve warm or at room temperature. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Stir in potato, carrot and cauliflower; simmer, covered, until vegetables and lentils are very tender, about 15 minutes. Let cool.
In blender or food processor, purée lentil mixture to desired consistency. Serve warm or at room temperature. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Tags:
Beans and Legumes; Vegetables; Boil/Simmer; Make-Ahead; Lentils; Potatoes; Carrots; Cauliflower;
Source
Canadian Living Magazine: March 2009
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