I ran a marathon a few days ago, and last night I honestly didn’t even want to stand up to walk to the bathroom, let alone cook. Can someone bring me a bedpan?
I enjoy the aches and groans of my muscles reminding me I ran freakin’ 26.2 miles. Truth be told Saturday November 3rd was an amazing day, the weather was perfect, and I had some gas left in the tank at the finish and great cheerleaders along the course. I had the pleasure of running with some wonderful ladies from C.R.E.W. for part of the race, and they kept me at a steady pace until I jetted off by myself for the last mile!
Marathons. Are. Awesome.
The training is the hard part.
But back to those the -last-thing-I want-to-do-is-cook nights like last night, coincidentally.
Lentil Dal is my absolute favorite recipe for those kind of nights because it is cheap, fast, delicious, healthy, and vegetarian(though I am sure you could throw in some bacon).
Lentils are not especially exciting, I know. Until a few years ago I cast a wary on on any menu item involving lentils mostly because I had never been exposed to them much. We were not Indian -food eaters in my family. Yet, last year something in me changed when I realized an ugly, dried up little legume can be transformed into soups and stews and patties and make you feel happy when you eat it with a thick slice of warm bread by the fireplace and a good book.
Dal can be made in so may different ways, but this one is incredibly light and fresh and not at all heavy thanks to the lime juice and coconut milk.
Lentils are a protein-packed legume, fat-free, and each variety has a different taste and cooking time. My personal favorite lentil is the red one, which you can find at nicer grocery stores, and health-food stores. Red lentils cook lightning fast, and become soft and mushy when cooked, whereas the typical brown lentil you see at the grocery store has a longer cooking time and keeps it shape more when cooked. I think you could feasibly use any type for this recipe, but red would be the best.
Turmeric , which I add to my dal, is a powerful healing spice. It contains phytochemicals which have been shown to reduce the growth of cancer cells and lessen arthritis symptoms .
Lentils +turmeric+coconut milk+rice+chilly night+sore muscles+laziness=heaven.
This will warm your body and soul. Enjoy.
Creamy Lentil Dal
Freezable, Pre-preparable, Serve Hot
This creamy lentil dal with coconut milk and lime juice will warm your body and soul on a cold night .
- 3 cups red lentils
- 3 cups vegetable stock
- 4 bay leaves
- 1 cup light coconut milk
- juice of 2 small limes or 1 large lime
- 1 onion (finely diced)
- 4 cloves garlic (diced)
- 6-8 cups jasmine rice (cooked)
- 1 teaspoon coriander (freshly ground)
- 1.5 teaspoons turmeric
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1.5 tablespoons coconut oil
|First cook your jasmine rice according to package direcetions, and set aside. |
|Meanwhile, cook your lentils in 3 cups of water and 3 cups stock.Bring to a boil, reduce, heat and simmer 10-15 minutes or until liquid is absorbed. |
|In another pan, saute your onion in coconut oil 5-10 minutes until browned. Toss in garlic and saute for another 2 minutes. |
|Stir in all the spices to onion mixture until well combined. Stir in lentils and a bit of stock if needed. Then add in coconut milk. |
|Warm on medium to low heat and stir until well combined. Take off the heat and stir in lime juice. |
Add more stock to taster depending how thick or thin you would like it.
|Serve over jasmine rice with a slice of lime. |