Dr. Ali's Cheap Lentil Lunch - My Favorite

This is my favorite meal.  It is so easy to make and makes a lot of food that is very inexpensive.  When you finish, you can store the dal in plastic bags to be easily reheated at a later date.

DR. ALI'S LUNCH - Lentil Dal
Total time required one hour; cost of 40 cents per lunch.

Ingredients:

• Masoor (Ghulabi) dal / red lentil 4 pounds ($4.99)
• Fresh tomatoes Garlic paste 1 tablespoon (10 cents)
• Ginger paste 1 tablespoon (10 cents)
• Curry masala 1 packet (89 cents) (available at Indian/Pakistani stores)
• Salt 1 teaspoon (5 cents)
• Fresh coriander leaves, two ounces (15 cents)

Directions

1. Rinse dal in water and rub between your palms till froth, drain, and repeat
two more times until the froth is removed
2. Add 1 gallon water (4.5 liters)
3. Mix in masala, garlic, ginger, and salt
4. Bring to a boil and stir until dal (lentil) is cooked
5. Add washed and sliced tomatoes and green pepper
6. Continue to boil and stir at intervals for 15 minutes*
7. Add coriander leaves

How to Serve

Place dalops of yogurt around the plate the dal is on and top with sprinkle of masala and then top with chopped coriander. cost: 50-60 cents

Freezing for storage:

After the dal has cooled, put 8 to 10 ounces in separate zip lock bags, removing the air by flattening, seal tightly and freeze..

Heating Instruction:

Open the frozen ziploc bags and place in a pan with about 4 ounces of water and reheat.

Source:  http://drali1.org/dr__ali's_black_lentil_recipe.htm

Dr. Fuhrman's Red Lentil Chili Soup

Dr. Fuhrman is a vegetarian and his recipes are famous worldwide. The original recipe was written by Maria Mitchell and this article is based on my edits and changes to increase both taste and texture. See what you think?

Serves: 4
Preparation Time: 30 -45 min.

Red Lentil Chili Soup



Ingredients:

* 2 Potatoes, peeled, chopped into lg. pieces
* 1 Onion, peeled, chopped lg. pieces
* 5 Carrots, peeled , chopped into chunks
* 1 red Pepper, med., seeded and chopped
* 1 green Pepper, med. seeded and chopped
* 1 cup Red Lentils, rinsed
* 1 cup Organic Baby Spinach
* 1 green pepper (hot), chopped
* 1 teaspoon of coriander, dry
* 1/2 teaspoon of curry
* Salt and pepper to taste

Instructions:

Cook Lentils in a large sauce pan with 3 cups of water.  Stirring occasionally, cook until soft and done.  Set aside. (This should be less than 20 min.)

While the lentils are cooking, in a separate large pot, add in the potatoes, onion, hot pepper, carrots and coriander powder. Cover with water and bring to boil. Simmer until almost tender, approximately 10-15 min.

Add in the red and green peppers and cook an additional 5-8 min. until peppers are soft, and vegetables are cooked. Let cool a little while. Add spinach and stir.

Add in the lentils and season with salt and pepper and curry seasoning.

Note:  The original recipe suggested:  Puree all the vegetables(not the lentils) in some of the cooking liquid in batches in a food processor. Add as much cooking liquid to form a soup. Add the puree to the Lentils which have been cooked, draining some of the lentil water if needed. Add chili powder and MatoZest. Stir and reheat.

http://www.drfuhrman.com