Every week I check the food section of the NY Times and find recipes that I want to try (usually featured here), this week a friend emailed this recipe before I looked. I like recipes that serve four (as I cook for one and that is my limit for a dish), comprised of ingredients I already have on hand or are easily accessible and don't require buying too much (bulk sections are great for certain items) and that have flavors I like. I had flatbread at home so I decided to pair the dal with that, but rice or plain would also be tasty. For lunch today, I also had some roasted chicken and a clementine.
This dish was very quick to put together and super tasty. I used red lentils, but the more common brown lentil can be substituted - it will take longer to cook (refer to package for appropriate time). There are more than fifty varieties of lentils so try a few of the other (more tasty) varieties that are popping up in specialty markets.
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