Anshu's Red Lentil Sambar | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen

Anshu's Red Lentil Sambar
from Vegan Fire & Spice

Sambar powder is available in Indian markets and online. Serve over freshly cooked basmati rice.

1 cup red lentils
3 1/2 cups water
2 tablespoons cold-pressed canola oil [Susan's note: this can be reduced to 1/8 tsp. in a sprayed, non-stick pan]
1 teaspoon black mustard seeds
1 onion, chopped
4 garlic cloves, minced
2 hot green chiles, seeded and minced
1 teaspoon grated ginger
1 (14.5-ounce) can diced tomatoes, drained
2 teaspoons sambar powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon Garam Masala
1 cup chopped carrots
1 cup chopped cauliflower
1 cup green beans, cut into 1-inch pieces
1 cup diced eggplant
1 tablespoon fresh lemon juice
1/4 cup chopped cilantro

Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain. Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sambar powder, coriander, cayenne, cumin, salt, and garam masala. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. Add the lemon juice and cilantro and cook 5 minutes longer.

Serves 6

Copyright © 2008 by Robin Robertson. Reproduced with permission of author.

To see more recipes from Vegan Fire & Spice, visit Robin's website and blog.