I decided to beat this into submission! I wasn't up to cooking a full meal, so I asked E to stop on his way home from work to pick up some Naan and basmati rice from our favorite Indian restaurant, and I made some roasted asparagus and some spicy lentil daal to accompany it.
This turned out really hearty, earthy and delicious, and was definitely what we needed!
Spicy Lentil Daal
Adapted from 28 Cooks
makes 4 servings
- 1 T olive oil
- 1 cup onion, diced
- 1 T ginger paste
- 2 t Balti seasoning*
- 1/2 t crushed chili flakes
- 3 garlic cloves, minced
- 1 cup eggplant, cubed
- 1 cup summer squash, diced
- 1 cup frozen peas
- 1 can diced tomatoes, no salt added
- 3 1/2 cups water
- 1 cup dried red lentils
- 2 T lemon juice
- 1 T fresh cilantro, minced
- 3/4 t kosher salt
- Heat olive oil in large pan.
- Add onion, ginger, Balti seasoning, crushed red pepper, and garlic.
- Saute for 2-3 minutes. Add in eggplant, summer squash and tomatoes (drained, reserving liquid) to pan, and stir. Saute for 1 minute.
- Add tomato juice, water, and lentils. Bring to a boil, stirring well.
- Reduce heat, cover, and simmer 20 minutes, or until lentils are tender.
- Stir in peas, and simmer for another 10 minutes.
- Remove from heat, stir in lemon juice and cilantro. Taste for salt, and add in more if necessary.
- Serve over basmati rice.
- 2 1/2 lbs. asparagus, trimmed
- about 1 1/2 T olive oil
- 1/2 T lemon pepper
- Preheat oven to 450 degrees.
- Lightly drizzle or spray a baking sheet with half of the olive oil.
- Sprinkle with seasoning, and redrizzle or spray with the remaining olive oil.
- Roast for 30 minutes.
*can be substituted with curry powder of your choice, or with 1 t turmeric and 1 t cumin seed