Red dahl
Chef
Norbert Bomm, Corporate Executive Chef
Hospital
Northwestern Mermorial Hospital
Prep time
30 minutes
Cook time
30 minutes
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
1 quart dry brown rice
6 ounces onions, fresh, small diced (1/4 inch)
1/4 cup minced garlic cloves, fresh
2 quarts water
12 sprays canola oil
1 teaspoon and 2 tablespoons sesame oil
2 3/4 each Spanish onions, diced
5 1/4 each crushed garlic cloves, fresh
1 teaspoon and 2 tablespoons ginger root, fresh, grated
2 3/4 each fresh red Fresno chili peppers
1/4 cup turmeric
1/4 cup ground cumin
3 pounds 5 ounces sweet potatoes, fresh, peeled, cut into wedges
1 pound 10 1/2 ounces dry lentils
3/4 each preserved lemon, rinsed and roughly chopped
2 quarts 2 2/3 cups fresh vegetable stock
2 quarts spinach, fresh, stems removed
5 1/4 ounces Thai basil, fresh
6 ounces onions, fresh, small diced (1/4 inch)
1/4 cup minced garlic cloves, fresh
2 quarts water
12 sprays canola oil
1 teaspoon and 2 tablespoons sesame oil
2 3/4 each Spanish onions, diced
5 1/4 each crushed garlic cloves, fresh
1 teaspoon and 2 tablespoons ginger root, fresh, grated
2 3/4 each fresh red Fresno chili peppers
1/4 cup turmeric
1/4 cup ground cumin
3 pounds 5 ounces sweet potatoes, fresh, peeled, cut into wedges
1 pound 10 1/2 ounces dry lentils
3/4 each preserved lemon, rinsed and roughly chopped
2 quarts 2 2/3 cups fresh vegetable stock
2 quarts spinach, fresh, stems removed
5 1/4 ounces Thai basil, fresh
preparation
Instructions
1. Rinse brown rice under cold running water. Sauté onions and garlic in olive oil over medium heat. Add rinsed brown rice and water to the pot and bring to a boil. Lower heat and simmer for 5 minutes. Cover and simmer over very low heat for an additional 35 to 45 minutes. Let sit off the heat for 10 more minutes. Fluff rice. Hold hot for service at temperatures above 135 F.
2. Heat oil in a pot. Add onion and cook over low heat for 5 minutes, stirring occasionally, until softened. Add garlic, ginger, chopped red Fresno chili, and spices, and cook for 1 minute.
3. Turn up heat to medium. Add sweet potatoes and stir everything together so the potatoes are coated in the spice mixture. Add the lentils and stock. Add the preserved lemon. Bring the liquid to a boil, then reduce the heat, cover, and cook for 20 minutes until the lentils are tender and the sweet potato is just holding its shape. You want to cook the lentils until they are completely soft and thickened into a rough purée.
4. Taste and adjust the seasoning, then gently stir in the spinach until wilted.
5. Serve 4 ounces of brown rice and 10 ounces of red dahl per serving, and garnish with Thai basil.
2. Heat oil in a pot. Add onion and cook over low heat for 5 minutes, stirring occasionally, until softened. Add garlic, ginger, chopped red Fresno chili, and spices, and cook for 1 minute.
3. Turn up heat to medium. Add sweet potatoes and stir everything together so the potatoes are coated in the spice mixture. Add the lentils and stock. Add the preserved lemon. Bring the liquid to a boil, then reduce the heat, cover, and cook for 20 minutes until the lentils are tender and the sweet potato is just holding its shape. You want to cook the lentils until they are completely soft and thickened into a rough purée.
4. Taste and adjust the seasoning, then gently stir in the spinach until wilted.
5. Serve 4 ounces of brown rice and 10 ounces of red dahl per serving, and garnish with Thai basil.
