My pantry has officially spilled into our office closet, so it’s time to revisit those ingredients that have been gathering dust in our cupboards!
With just a small amount of brown lentils to use up, I decided to make Nigella Lawson’s Masoor Dal (Spiced Red Lentils), obviously subbing brown for red lentils.
This easy, vegan-friendly dish combines onion, sweet potato, ginger, garlic, and tomatoes, all seasoned with coriander, cumin, turmeric, and ground ginger, with heat from one Thai bird chili.
Everything is cooked until tender and the flavors have melded. A quick whisk breaks apart some of the lentils and sweet potatoes, resulting in a thick, hearty, flavor-packed meal.
Book: At My Table
Rating: 4/5
How Easy Is That: Easy
Store-Bought Is Fine: vegetable oil
Pricey Ingredients: —
Hard-to-find: —
Recipe on NYTCooking.com
