It was lentils with Lia night tonight...Food got cooked, almost burned the lentils but they survived. Here's what you do to make this super easy tasty dish. Is it considered dhal? I don't know but it does have some Indian inspired flavors.
To cook the lentils, I fried 2 big handfuls with olive oil and 3 bay leaves, just long enough to get them coated and hot. Add enough water to cover the lentils by a couple of inches and boil over a medium heat for about 30 minutes. Keep checking and adding water so they don't dry out. A veggie bouillon cube can really make lentils sexy and exciting.
Chop up some tomatoes like so.
Get yourself some yellow and red peppers and cut those up too.
Meanwhile, get some quinoa cooking. No stress, just 2 parts water and 1 part grain, simmer that like rice about 15 minutes.
The veggies go in the pot after sweating 3 cloves of minced garlic and a minced onion in a tablespoon of coconut oil. To make everything taste fantastic, you need spices. I added roughly equal parts (about a 25 cent sized plop) of ground turmeric, coriander, cumin, garam masala and a pinch of chili flakes. To season, add salt and sugar. Now you need some liquid. I used white wine, veggie stock and tomato paste.
The burning can be avoided by not getting carried away with a pre-dinner serenade. Check on this mixture to not let it dry out.
Asparagus are in season. Tasty stalks got quickly fried in olive oil and butter.