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…

About

I've been a vegetarian since 2010. Actually started as a vegan. Did that for a year. I still have this tendency to want to be vegan. It's definitely the right thing to do. The cheese and the ice cream always get me eventually. I am weak.

It's this lifestyle change that originally got me into cooking, which I now love. Probably too much. It's a bit of an obsession.

It opened up this whole world of previously unexplored foods and cuisines. It took time, but I learned how to manipulate spices, herbs and vegetables to really extract the maximum amount of flavor from each humble ingredient. So I want to share what I've learned with fellow meatless eaters as well as those who are curious about trying it.

The culinary world uses animals for flavor. It's a cruel and lazy approach. There are bucket loads of flavor to be mined from vegetables, fruit and spices. It just takes a more finesse.  A little booze always helps.