As I mentioned yesterday, I made the Red Lentil Dal from the Happy Herbivore cookbook for my roommate and other friend last night. I made it almost identical to the recipe, except instead of using dry red lentils, I used organic canned lentils I had leftover.
Other than some minor issues (our stove is not even, so for the first step where you cook the onions and garlic in water until they’re translucent, it took a while because the water kept pooling in one small corner of the pan) and that it seemed to take a long time for the water/liquid to cook out, I thought it came out really well! In fact, the only complaint we had was that Kelly, my roommate, had not cooked the rice long enough so it was a little crunchy. Luckily, I was not in charge of rice-cooking, so my vegan dish was not blamed for the “crunchy rice.” Continue reading