Vegetarian/Vegan Duo. 7/29/19

For Meatless Monday we made a delicious vegetarian or vegan pairing of Mediterranean salad and Afghani red lentils. NOTE: for vegan fare omit yogurt and feta cheese.

The Mediterranean salad consists of cucumber, tomatoes, onion, avocado, olives, and pepperoncini dressed in a little EVOO and vinegar and garnished with feta cheese (for non-vegans.) I used cherry tomatoes since we have an enormous bowlful from our daughter’s garden. As usual the best ingredients yield the best results!

Mediterranean salad

I have not made Afghani daal since January! Seriously it is so quick and easy I should be making it every few weeks! Here is my adapted recipe which I originally found on Afghan Culture Unveiled.

2 tsp. olive oil
1 finely chopped medium onion
2 cloves minced garlic
1/2 tbsp. fincely minced fresh ginger
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/8 tsp. ground cayenne
1 cup red lentils
2 1/2 cups low-sodium chicken broth (or vegetable broth)
2 tbsp. fresh lemon juice
1 tsp. kosher salt

Heat the olive oil over medium-low heat in a medium sauce pan. Add the onion, garlic and ginger and saute for about 5 minutes until the onion is translucent. Add the turmeric, cumin, cayenne and let the spices bloom for a minute or so. Then add the lentils and vegetable (or chicken) broth, stir and turn the heat up to high. When the liquid boils, turn the heat down to a simmer, cover and cook until the lentils are very tender, about 15 minutes. Remove from heat and add the lemon juice and salt. Serve with a spoonful of plain yogurt (or not) and warm pita or rice.

It is important to use red lentils since they break down into a creamy consistency. I also sprinkled a bit of sumac over mine. This is so good and nutritious! You should try it.

Afghani Daal garnished with Greek yogurt and sumac served with rice

 

 

This entry was posted in Afghan, Easy, Legumes, Mediterranean, Recipes, rice, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

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