A movement called "Meatless Mondays" was started a few years ago to encourage people to cut meat out of their diet one day a week for their health, and the environment.
Popular food writer, Kim O'Donnel put together "The Meatlovers Meatless Cookbook" to provide us with vegitarian recipes even die-hard carnivores will want to devour!
RED LENTIL DAL WITH CUMIN-FRIED ONIONS & WILTED SPINACH
INGREDIENTS
2 cups dried red lentils, rinsed
6 cups water
1 (1 x 1-inch) hunk fresh ginger, peeled but left whole
1⁄4 teaspoon ground turmeric
2 cloves garlic, 1 peeled but left whole, the other chopped
1 cinnamon stick (optional but really nice)
1⁄2 bunch spinach (about 2 cups), washed thoroughly, stemmed, dried, and chopped coarsely
1 1⁄4 teaspoons salt
3 tablespoons vegetable oil
11⁄2 teaspoons cumin seeds
1 medium-size onion, sliced into half and then into half-moons
1⁄4 teaspoon cayenne
1 dozen grape or pear tomatoes, halved lengthwise (best when in season)
A squeeze of 1⁄2 lemon (optional)
HERE'S WHAT YOU DO:
Place the rinsed lentils in a heavy-bottomed pot and add water (it will cover the lentils, plus a little extra.). Add the ginger, turmeric, whole garlic clove, and the cinnamon stick (if using).
Bring to a lively simmer, then lower the heat, cover, and cook the lentils at a gentle simmer for about 30 minutes.
Remove the ginger, garlic, and cinnamon stick. If the lentils have not pureed on their own to your liking, run a whisk through the pot a few times and, within seconds, they will be completely pureed. Add the salt, taste, then add more as needed.
Add the spinach, give it a quick stir, and return the cover to the pot. The spinach will wilt quickly.
Meanwhile, in a 9- or 10-inch skillet, heat the oil over medium heat and add the cumin seeds. Cook briefly (15 seconds), then add the garlic and onions. Cook over medium heat, allowing the onions to brown at the edges, at least 5 minutes. Add the cayenne and tomatoes (if using), stir to coat, and taste for salt, adding if you feel the need.
Transfer the fried onion mixture to the dal, stir, and serve. If using, squeeze the lemon over the dish as a last-minute flavor spritz.
Makes about 6 servings.
From The Meat Lover’s Meatless Cookbook by Kim O’Donnel. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2010.
