Whenever I have lentils, I automatically think of
Nepal and Dhal Bhat. I am sure I had lentils before that trip, but
clearly they were not remarkable. I am sure that it was also more the fact that I was eating lentils surrounded by apple orchards
in the charming town of Marpha, in humble Rita's Guest house with good company, nestled in by the Himalayas...having the time of my life that had something to do with it too.
But all the same, that is my lentil association; I love the transportive abilities of food. Now I will be dreaming of Nepal all day.
This recipe is a bit different than Dhal Bhat, for one there is no rice (the bhat) and the flavors I would characterize more
as Thai. It is a flavorful and healthy dish, as well as, super easy and has been in my weekly quick meal list for some time.
I recently converted it to a sous vide recipe, but have included the traditional instructions as well.
And for a trip down memory lane...Marpha/Nepal:
Curried Potato & Green Lentils
Recipe for curried lentil and potatoes. By Marysmaking
Prep time: - Cook time: - Total time: Yield:2-4S
Ingredients
*Sous Vide Prep - Freeze 1 cup vegetable stock and 1/2 cup coconut milk into cubes
- 1/2 cup green lentils
- 1 cup sliced red potatoes (half moon or qtr of half moon slices)
- 1/2 t grated fresh ginger
- 2 shallots (thinly sliced)
- 2 pressed garlic cloves
- 1 cup chopped swiss chard
- 1 T curry
- 1 t garam masala
- dash salt & pepper
- 1.5 cup vegetable stock
- 1/2 cup coconut milk (shake can)
- 1/2 cup diced tomatoes (canned or fresh)
- Optional Toppings: Lime, cilantro, sour cream/greek yogurt-
- Directions
Prepare via Sous Vide:
Set sous vide device to 185F.
Place all ingredients in vacuum bag and seal.
Let cook for about 2 hours once temperature is back to 185F (goes down once you insert the bags).
*Life Hack: Can add two other similar bagged meals to water bath and cook three at once!
Prepare with Traditional Cooking:
Prepare 1/2 cup of dried lentils according to package instructions and set aside.
Saute potatoes for about 5 minutes on medium/medium-low heat and then stir in shallots and garlic until potatoes are cooked (don't let garlic burn).
Add spices, chard and ginger and cook for another minute, then add stock, coconut milk, tomatoes.
Let simmer on low/med-low until it thickens up a bit, then stir in lentils and serve with desired toppings.
