We are back at home and settling into our old routine and cooking habits after weeks of indulgences at my parents house.
Since the husband works from home, and I am still on maternity leave, we share a lunch of salad or soup with a sandwich on the side. I am a huge fan of soups of all kinds, since they are quick to make (especially if you have a pressure cooker), tasty and generally pretty healthy. With the addition of fresh herbs and/or spices, you can turn pretty much anything on hand into a soup(yes, probably even Nutella!)
Today, was a leek and red lentil dahl which turned out reliably tasty, with the perfect amount of spicy and lots of cilantro. Being borderline obsessive about nutrients, I added some fresh veggetable in form of leeks, which i substituted for onions. My obsession, by the way is a futile attempt to right the wrongs caused by my uncontrolled chocolate consumption, and it is in that spirit, that I recommend adding fresh vegetables or herbs to a soup with dried benas or lentils. The vitamin C in fresh produce helps the iron contained in the legumes (I know, I am a total show-off for using the smartypantsword “legumes” to talk about dried beans, peas and lentils of all kinds!) to be absorbed by your body – This fun fact brought to you courtesy of every german midwife I encountered in my two pregnancies!
Leek and Red Lentil Dahl
Prep Time: 10 min cooking time: 15 min
2 tbsp of olive oil
3/4 cup (100 g) red lentils
1 cup (250 ml) water
1 small leek, cleaned and thinly sliced
1/2 tsp curcuma
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp mustard powder
2 small dried chilies (or more)
fresh cilantro ( I used about 1/4 cup for 2 servings)
salt to taste
1 medium sized saucepan / stockpot
Grind all the spices together in a mortar or an electric grinder. Heat up the olive oil in a stockpot and fry up the spices at medium heat until they fragrant.
Add the thinly sliced leek and the lentils and cook, stirring for a few more minutes. Add the water and bring to a boil. Cover and let it simmer on reduced heat for about 10 minutes or until the lentils are tender.
Add salt and garnish with the cilantro.