Garam Masala Lentils

I've always been curious about garam masala. It certainly sounds interesting and tasty.

It's similar to a curry. A blend of spices. But it's less complex than a curry blend. It's usually used as a starting point and additional spices are added.

I got some as a gift and decided to try it with lentils and barley in a curry.

If you like curry and haven't yet tried adding garam masala, you should. It's easy to get online. It adds a whole new level of depth.

I love lentils in a curry because they need a lot of flavor and they bring texture as well as thickening properties. You don't want a loose or watery curry.

I made a huge batch. This yielded 2.5 quarts of food. So you may want to halve the measurements.

1 red bell pepper, diced
2 poblano peppers, diced
2 jalapenos, minced
2 serranos, minced
5 cloves garlic, smashed and diced
2 cups fresh spinach
1 cup fresh kale
1/2 cup dry lentils
1/2 cup dry pearl barley
1 can coconut milk
3 heaping spoonfuls of my hari…

Mango Salsa

A little bit of heat and a little bit of sweet. This simple little condiment really wakes up salads, sandwiches and rice. A little bit packs a big punch of flavor.

I don't usually choose fruits to work with in my dishes, but recently I've begun to explore the savory applications of sweet fruits. I've discovered that it's a dynamic taste combination that has a lot of satisfying and exciting flavor sensations to offer.

Go fruit!

Salsa
1 large mango, diced
1 cup red onion, diced
1/2 cup colorful bell pepper, diced
1 jalapeno, minced
3 cloves garlic, sliced thin

Dressing
1/4 cup hot sauce
2 tsps spicy mustard
1 tbl olive oil
1/2 cup fresh cilantro
2 tsps salt
2 tsps dry basil
1 tsp black pepper

Whisk together dressing components. Add salsa components. Toss to coat. Refrigerate several hours before serving.