You have reached your limit of free articles this month.

Enjoy unlimited access to myPalmBeachPost.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myPalmBeachPost.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myPalmBeachPost.com.

Recipe of the week: Earth Day red lentil stew that’s ‘like a big hug’


There are as many ways to celebrate Earth Day as there are veggies sprouting from the soil and varieties of fruit ripening on vines and branches. We can hug a tree, chomp on a celery stalk, engage in an environmental cause and do all the earthy-crunchy things one might be expected to do on this special day. 

Or we can make something delicious, like this Bengali-inspired dhal dish. 

This red lentil stew gets round, rich notes from coconut oil and curry powder, a spicy lift from ginger and garlic, and a little smokiness from chili powder. 

The recipe comes to us from the upcoming cookbook, “The Green Kitchen at Home” (Hardie Grant Books, $35), by Stockholm-based vegetarian food bloggers/authors David Frenkiel and Luise Vindahl. The cookbook’s release date is May 2. While that may be too late for this year’s Earth Day celebrations, here’s this sneak peek: a stew that’s like Earth Day in a bowl. 


RECIPE

Recipe and text excerpt reprinted from “The Green Kitchen at Home” with permission of Hardie Grant Books. 

DAILY DHAL 

Co-author David Frenkiel writes: 

“This dhal was one of the first recipes I learnt to cook after moving into my own flat, and became something I made almost on a daily basis… A friend born in Bangladesh taught me the recipe. I still remember being shocked by the insane amounts of spices he used and his secret trick to round off the flavor of the spices (stir an enormous chunk of butter into the warm soup before serving). My recipe has a more westernized dosage of spices and I have left out the butter to keep it vegan. If you are not vegan, however, I have to admit that one or two tablespoons of butter or ghee rounds off the flavors perfectly! 

“Fifteen years in, this is still a soup that we make very often. It is one of the most comforting meals we know – it tastes like a big hug – and the kids love it as well.” 

Serves 6 

Prep + cook time 50 minutes 

2 tablespoons virgin coconut oil 

1 onion, peeled 

3 cloves of garlic, peeled 

1 tablespoon fresh ginger, grated 

1 tablespoon curry powder 

1 teaspoon ground turmeric 

½ – ¼ teaspoon chili powder 

3 low-starch or waxy potatoes, peeled 

2 carrots, tops removed and peeled 

1 cup red lentils, rinsed 

4 cups (32 ounces) vegetable stock 

Sea salt 

3 tomatoes 

To Serve: 

1 apple 

Toasted hazelnuts, coarsely chopped 

Sea salt and freshly ground black pepper 

Roughly chopped fresh coriander (cilantro) leaves 

1. Heat the oil in a large saucepan on a medium-low heat. Finely chop the onion and garlic, add them to the pan along with the ginger and spices, and sauté for about 10 minutes or until the onion begins to soften. 

2. Meanwhile, cut the potatoes and carrots into small cubes. Add them to the pan and sauté for a further 5 minutes. Add the lentils and stock to the pan and season to taste with salt. Bring to the boil, reduce the heat and simmer for about 30 minutes or until the lentils are cooked, stirring from time to time so the dhal doesn’t burn. In the last 5 minutes of cooking, finely dice and stir through the tomatoes. 

3. Core the apple and cut it into thin sticks. Serve the dhal topped with a sprinkling of the apple sticks, hazelnuts, seasoning and coriander. 

Variations: 

  • Stir through a handful of spinach leaves towards the last minute of cooking. 
  • Add 1 tsp of ground cumin and 1 tsp of mustard seeds along with the other spices for a richer flavor. 

Tip: 

For a nut-free alternative, replace the hazelnuts with toasted pumpkin seeds.


Reader Comments ...


Next Up in Food

Recipe of the week: Southern grilled peach salad
Recipe of the week: Southern grilled peach salad

Here’s a dish that’s a true peach. It reminds me of two of my favorite local salads – which are, essentially, peach parties on a plate. Recently I swooned over a wood-fired peach salad at Lantana’s Oceano Kitchen, where chef Jeremy Bearman completed the dish with a plump orb of burrata, speck ham shavings, arugula, a savory...
Try this refreshing salad for the Fourth, or anytime
Try this refreshing salad for the Fourth, or anytime

Enjoy this salad for the upcoming July 4 holiday or anytime. It’s a one-dish meal that won’t heat up the kitchen. Cooked chicken breast, plump blueberries and red bell pepper make this a colorful dish. Blueberries are in season now and are packed with good nutrition. The dressing lightly coats the salad. It’s made with mayonnaise...
Nervous about preserving? Take the salmon cure (please).
Nervous about preserving? Take the salmon cure (please).

Cooks who cure and ferment and preserve seem so confident in the kitchen. Some of them must have started with a recipe like this - easy and foolproof, with stunning results. This version of what is basically gravlax uses Greece's national drink, an anise-flavored aperitif. Reinforced with fennel seed, brightened with lemon zest and combined with salt...
Cookbooks are turning to illustrations instead of food photos

Beautiful food photography often pulls me into a new cookbook, but lately something else has been catching my eye: illustrations. In Molly on the Range, food blogger Molly Yeh's food photography is the main form of imagery, but pages are also festooned with colorful illustrations: words drawn in sprinkles, a study of dumplings, a layered cake with...
A street fight among grocers to deliver your milk, eggs, bananas
A street fight among grocers to deliver your milk, eggs, bananas

Every couple of days, Sinclair Browne fights through traffic in New York City's Times Square, squeezes his delivery truck into a parking spot, walks up four flights of stairs and delivers groceries to a guy whose order he knows by heart. “I’m fast,” said Browne, slicing his hands in the air, ninja style. “In and out, in and...
More Stories