Description

This traditional India dish is made with three different kinds of lentils, veggies, lots of delicious spices, white wine and vegetable broth.

Ingredients

• 1 T. light olive oil or butter/gee
• 1 large onion, diced
• 1 whole head of garlic, minced
• thumb-sized piece of ginger, squashed and chopped
• thumb-sized piece of turmeric, squashed and chopped
• ¼ t. ground cumin
• ¼ t. roasted and ground coriander seeds
• ¼ t. cayenne pepper
• ¼ t. ground cardamom
• ¼ t. cinnamon
• ¼ t. black pepper
• ¼ t. sea salt
• 1 carrot, diced
• 2 potatoes, cubed
• 2-3 c. white wine or 1 beer
• 1 t. apple cider vinegar
• ½ c. red lentils
• ¼ c. green lentils
• ¼ c. Beluga lentils
• 1-2 c. vegetable broth/stock, warmed

Steps

1. In a large pot/Dutch oven, cook onion and garlic in the oil/fat of choice until golden brown; add spices, ginger, turmeric, salt and pepper; stir well. Add vegetables; stir vigorously. Before it stick to the pot, add 2-3 c. wine or 1 beer. Add the vinegar. Pour in the lentils, then the vegetable broth.
2. Cook for 20-30 minutes on medium-low, adding more warmed broth stock as needed.