Live from Ann Arbor-Landia, it’s the Bill & Christy Vegan Cooking Show! Just for kicks, and at the urging of a few friends, my husband (who trained and worked as a professional chef many years ago) and I decided to make a video of ourselves cooking a meal together. It’s currently posted on my Yoga Room – Christy DeBurton Yoga Facebook page. It’s our debut attempt so it’s a little rough around the edges but our banter is top notch. Lots of good eye rolling and a cute dog to boot. We decided to ‘mash up’ two different recipes (one we had tried before and liked; the other one was new to us) to make Lentil Dal with Greens. I’m sharing the recipe below. Enjoy! 😄
Lentil Dal with Greens
2T coconut oil
1 medium onion, chopped
4 cloves garlic finely chopped
2T fresh ginger finely chopped
Pinch red pepper flakes
Heat coconut oil over medium heat and cook onion about 5 minutes. Add garlic, ginger and other spices and cook about one minute.
1 cup red lentils
1 can diced tomatoes or equivalent fresh or frozen
1 can coconut milk
1 c vegetable broth or water
1 t salt
Add these five ingredients above, bring to a boil and then simmer on medium for about 15 minutes. Check consistency and see if you want to add a bit more liquid.
1/2 block extra firm tofu, cubed
2 c spinach or kale, ‘chiffonadded’
Add towards end of cooking time (last few minutes). Add more salt as needed. Could also add a can of chickpeas in addition to or instead of tofu. Serve over brown rice or baked sweet potatoes. Garnish with cilantro.