It’s National Taco Day! Today’s dish is brought to you by the letter “D.” I made Indian-inspired tacos with red lentil dahl. I put the dahl filling on a garlic “naan” tortilla and topped it with tomato chutney.
Red Lentil Dahl
- 1 cup red lentils
- 2-4 cups of vegetable broth (my package said 4 cups, but that was way too much; I’d start with 2 or 2 1/2 and watch it, add more if needed)
- 1 onion, finely chopped
- 1 serrano pepper, sliced
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
Put red lentils in hot broth and simmer with a cracked lid until soft, about 25 minutes. Drain, if necessary
Toast cumin seeds in separate pan; add onion, garam masala and pepper. When onions are soft and a little browned and lentils are done, add the onion mixture to the lentils and set aside.
Garlic “Naan” Tortillas:
Preheat oven to 350F. On a tortilla, put a little bit of vegan margarine and 1/8 teaspoon of garlic. Warm in oven.
Tomato Chutney: Manjula’s Kitchen
Swiss Chard with Ginger and Cumin: Food & Wine