Carrot & Dal curry salad
May 10, 2016
sunset 2016. Serves 4-6.
- 1 C yellow split peas ( or black beluga lentils)
- 1 bay leaf
- 3 Tb lime juice
- ¾ tsp Madras curry powder
- 5 Tb olive oil
- 2½ C thin round sliced rainbow carrots ( ~1½ lbs)
- ¹⁄³ C course chopped cilantro
- ¼ C chopped green onions
- ¼ tsp pepper
- Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
- In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
- drainpeas & stir into carrot mixture. Let cool15 minutes.
- stir in cilantro & green onions.
Roasted Fall vegetables lentils and spices
October 27, 2015
Sunset 2015 serves 4-6, pre heat oven to 425°
- 7 TBS olive oil – divided
- 1 arbol or small dried hot red chili
- 1 large celery stick diced
- 2 small carrots diced
- 1 large onion, half finely chopped, half into 1 ” chunks
- 4 ½ tsp Garam Masala -divided
- 1 tsp diced fresh thyme leaves
- 2 tsp Dijon mustard divided
- 1 C black beluga or French green lentils
- 3 C vegetable/chicken broth
- 1 tsp salt
- 1 TBS honey
- 1 butternut squash (2 lbs) cut into 1″ chunks
- ½ LB small whole brussels sprouts
- ¼ C orange juice
- Crème frâiche
- in 5-6 Qt pot, heat 3 TBS oil in pot med-hi heat. Add chili, celery, carrots, finely chopped onion. Stir & cook until softened (5 mins). Add 2 tsp Garam Masala, cook 30 seconds. Add thyme and 1 tsp mustard, cook 1 minute.
- Add lentils, 3 Cups broth, ½ tsp salt. Cover and boil, then reduce heat simmer covered until lentils tender (40 minutes). Check to add more broth if needed.
- Use 9 x 13 baking dish. Whisk together: honey, ½ tsp salt, 4 TBS olive oil, 2½ tsp garam masala, 1 tsp mustard. Add squash, toss until coated. Roast 15 minutes, stir in onion chunks, brussels sprouts and cook until vegetables tender (15-20 mins)
- Drain excess liquid from lentil pot, discard chile, Stir in orange juice. Transfer lentils to shallow serving bowl. Spoon oven cooked vegetables on top, serve with creme frâiche
Olsson Recipes 