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…

Lemon Parsley Lentil Piccata

This is kind of a riff on a classic piccata. I was going for the similar taste. Not really a replica, but more of an homage.

We're going to make a deep broth and them we'll cook our lentils in that broth. We'll finish with some bright lemon and grassy parsley.

1 large carrot, chopped
3 stalks celery, chopped
1/2 pint sliced white mushrooms
1 bunch scallions, sliced
1 poblano, diced
1 jalapeno, diced
1 habernero, minced
5 cloves garlic, sliced
4 cups water
1/2 cup nutritional yeast
2 tbls olive oil
1 tbl spicy mustard
2 tbls capers
1/4 cup beer
2 1/2 tsps salt
2 tsps black pepper
1 tsp cumin seed

1 lemeon, zest and juice
1 punch fresh parsley

1/2 cup dry lentils

Add all of the first set of ingredients to a large pot. Bring to a boil uncovered and then simmer for 15 minutes. Add lentils. Continue simmering until lentils are tender. Stir in lemon zest, juice and parsley. Turn off heat, but allow pot to rest on hot burner to steep the parsley and lemon.