Entry tags:
Gentle Lentils
Made for a Much Beloved Vegetarian who was feeling somewhat raw and fragile both physically and emotionally, but good, probably, for nearly anyone in need of some undemanding and highly digestible food.
Heatless and onion/garlic-less, but surprisingly flavourful.
Take roughly a cup of channa daal lentils, or any yellow lentil.
Rinse these well and then parboil them in clean water with a dash of salt for 45 minutes to one hour. I was chopping other ingredients while they boiled and so added some celery, dill, carrot and cilantro scraps to the water, which I then took out when I drained them.
Drain them and put them back on medium heat. Add one large can diced tomatoes (the ones I used were pre-flavoured with basil, or you may add basil at this point, or you can skip it) and one can of unsweetened coconut milk.
Add also quite a lot of chopped celery, finely chopped carrots, and - when the carrots are nearly tender - some frozen or fresh peas.
Sprinkle with dill and/or cilantro - that happened to be what I had to hand - and serve with rice or naan or bread or...
Heatless and onion/garlic-less, but surprisingly flavourful.
Take roughly a cup of channa daal lentils, or any yellow lentil.
Rinse these well and then parboil them in clean water with a dash of salt for 45 minutes to one hour. I was chopping other ingredients while they boiled and so added some celery, dill, carrot and cilantro scraps to the water, which I then took out when I drained them.
Drain them and put them back on medium heat. Add one large can diced tomatoes (the ones I used were pre-flavoured with basil, or you may add basil at this point, or you can skip it) and one can of unsweetened coconut milk.
Add also quite a lot of chopped celery, finely chopped carrots, and - when the carrots are nearly tender - some frozen or fresh peas.
Sprinkle with dill and/or cilantro - that happened to be what I had to hand - and serve with rice or naan or bread or...