Lentils are a pulse like beans, but unlike beans they don’t need the long soaking and cooking process. High in protein #2 behind soy beans and fiber they cook in about 20 minutes, so good to finish a soup or stew.
Dried they will last a year or two. Not a bad item to have on hand. They also freeze well so this stew is a great addition to my lunch with rice arsenal.
I also cooked a couple drumsticks but only ate one, so I chopped up the other and tossed it with the stew.
I started with the drumsticks. Doing a yogurt marinade to go with the Indian flavors.
Put 2 tablespoons yogurt and one tablespoon milk in a resealable bag.
Chopped clove of garlic.
Squeeze in a cheek of lemon.
Teaspoon each curry powder and turmeric. Cayenne to taste – I like some good heat. Add the chicken drumsticks to the bag and smoosh it all around. Marinate for 1/2 hour to up to 2 hours. Remove drumsticks from the bag.Place on wire rack and bake in pre-heated 375 oven for 25-35 minutes.
Meanwhile start the Dal stew.
I have some red lentils, going to dress them up with a sweet potato, seasonings, coconut milk and homemade chicken stockPeel the sweet potato – look at the great colors – this will be so pretty!Dice the sweet potato. Medium dice. You still want to see it but not so large they don’t cook.
Dice a cup of onion – 1/2 a medium. Store remaining in resealable container or bag, cut side down.
Break down three cloves garlic and a good knob of ginger. Really bringing the flavor. Heat a couple tablespoons olive oil in a 2 quart sauce pan. Add in the onion and sweet potato and begin to soften. Once the onion is translucent add the garlic and ginger. Then bring the spices, at least a teaspoon each turmeric, cumin, coriander, and cayenne. Stir the spices into the veg and hot oil to bloom.
Stir in a cup of lentils – I have red (and black but later for those).
Add 1 cup fire roasted tomatoes with their juices.
2 cups chicken stock and 1/2 cup water. I use the chicken stock bag for the water and rinse any goodness from the bag with it. Simmer 20 minutes until soft. How pretty is that?
Bag up the remaining for about six rice lunches. This is another just grab a bag-o-rice and a bag-o-sauce and go to micro at work.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
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