The latest experiment is a Chilean Dal recipe that I found at The Simple Dollar. I give it maybe 2 stars out of 5. I made a few substitutions (I don't like cooked carrots, so I threw in some tofu and broccoli) and I just didn't have any cilantro. I found that the recipe made A LOT of food, even though Trent's version was already cut down from the version he first found. We had three adults for dinner, and I have enough for at least 3-4 more meals for myself (I doubt my husband will eat this). I have to admit I found the recipe to be disappointingly bland. The salt and pepper to taste help, but it needs something more. Hot sauce also helped. Maybe the addition of some curry paste, or a lot more onion and garlic. If I try this recipe again I'll try spicing it up a bit. I doubt I'll be cooking it anytime soon, I'm sure I can find other recipes that are more to my family's taste.
Trent’s Chilean Dal
1 cup of lentils
1 large red potato, chopped but unskinned
1 chopped carrot
2 chopped tomatoes
1/2 hot pepper, chopped
1/2 small onion chopped
1 clove garlic chopped
8 ounces tomato sauce (small can)
1/2 tsp cumin
1 tbsp beer or sherry
olive oil
1/8 cup chopped cilantro
salt and pepper
Night before:
1. Chop potato, carrot, tomatoes, pepper, onion, garlic, and cilantro.
2. Soak and cook lentils till soft. Drain and rinse, set aside.
Next day:
1. Sautee onions, garlic, hot pepper, and cumin in olive oil. Add beer or sherry.
2. Add vinegar, potatoes, and carrots, cover with water, bring to boil.
3. Add tomatoes and cook till potatoes are soft.
4. Add lentils and tomato sauce.
5. Salt and pepper to taste. Add more water or beer if it’s too dry, or add hot sauce if you like it spicier.
6. Throw in the cilantro, take if off the heat. Serve after a few minutes.
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