Is it too warm for stew? Most of the time I will totally say yes, absolutely it is now and can be entirely too warm for soup. But the unexpected rain day provided the perfect opportunity for a lemon-y dal stew.
If you’re not familiar with dal, it is basically a lentil stew. You can use split peas (or pulses) but I prefer lentils, usually yellow lentils for this recipe but you can use red or brown, or even beluga lentils if you want.
This vegan dal recipe has a lot of ingredients so I recommend that you do all the prep work up front so it’s smooth sailing after all the chopping and grating. It’s not difficult to make, just take your time and layer your flavors as you go.
If you want it spicier, add extra chili peppers, curry paste or red pepper flakes. Or if you’ve made it too spicy on accident, add coconut milk to reduce the heat.
Kitchen Tools:
*Stock pot
*Wooden spoon
*Food processor
*Cutting board
Ingredients:
Instructions:
*Rough chop garlic, onion, ginger and bell and chili peppers. Place in food processor and run until a thick paste forms.
*Add the paste into the stock pot over medium high heat along with your favorite curry powder, cumin, garlic, smoky paprika, and ground lemongrass. Add waste free broth as you go to keep it from sticking if you want an oil free vegan recipe, or use oil. The choice is yours.
*Cook for about 7 to 10 minutes, adding broth as necessary. Add in carrots and cook another 5 minutes.
*Stir in chopped tomatoes and reduce heat to medium.
*Add lentils (rinsed well) and water (3 parts water to 1 part lentils) and bring to a boil. Reduce to a simmer for 12 to 15 minutes, longer if you use green or brown lentils.
*Add in spinach and lemon and stir. Simmer 10 to 15 minutes or until everything is warm all the way through.
**Serve over your favorite grain or with a side of vegan naan bread.**
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The Spicy Spatula 
Whatcha think?