Three C’s In a Roasted Lentil-Chile Sauce

Name: Three C’s In a Roasted Lentil-Chile Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings cabbage; 6 servings canola oil; 6 servings carrot; 6 servings cauliflower; 6 servings chiles; 6 servings cilantro; 6 servings coriander; 1 leave curry; 6 servings lentils; 6 servings mustard seeds; 6 servings rice flour; 6 servings sea salt; 6 servings tamarind paste; 6 servings tomato; 6 servings turmeric; 6 servings yellow split peas

Three C’s In a Roasted Lentil-Chile Sauce might be just the sauce you are searching for. This gluten free and vegan recipe serves 6. One portion of this dish contains approximately 28g of protein, 16g of fat, and a total of 555 calories. If you have lentils, cilantro, mustard seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Combine the cabbage, carrot, and cauliflower in a medium-size saucepan.

Ingredients you will need

Cauliflower

Cabbage

Carrot

Equipment you will use

Sauce Pan

Add water to cover, and bring it to a boil over medium-high heat. Stir in the turmeric and curry leaves. Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the vegetables are fork-tender, 12 to 15 minutes.

Ingredients you will need

Curry Leaves

Vegetable

Turmeric

Water

Equipment you will use

Frying Pan

While the vegetables are cooking, heat the oil in a small skillet over medium-high heat.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle in the split peas, lentils, coriander seeds, and chiles. Roast until the legumes and seeds turn reddish brown and the chiles blacken, 2 to 3 minutes. Using a slotted spoon, transfer the legume-spice blend to a blender jar, leaving as much oil in the skillet as possible.

Ingredients you will need

Whole Coriander Seeds

Seasoning Mix

Split Peas

Legumes

Lentils

Chili Pepper

Seeds

Cooking Oil

Equipment you will use

Slotted Spoon

Blender

Frying Pan

Steal about 2 tablespoons of the cooking water from the simmering vegetables and pour it into a small bowl.

Ingredients you will need

Vegetable

Water

Equipment you will use

Bowl

Add the tamarind paste and stir to dissolve it.

Ingredients you will need

Tamarind Paste

Pour this tart liquid over the spices in the blender jar, and add the tomato. Puree, scraping the inside of the jar as needed, to make a gritty, reddish-brown paste.

Ingredients you will need

Spices

Tomato

Equipment you will use

Blender

Drain the vegetables in a colander, reserving 1 cups of the cooking water. Then return the vegetables to the saucepan.

Ingredients you will need

Vegetable

Water

Equipment you will use

Colander

Sauce Pan

Add the lentil paste.

Ingredients you will need

Lentils

Pour the reserved cooking water into the blender and give the blades a quick whir to wash out the jar.

Ingredients you will need

Water

Equipment you will use

Blender

Add the washings to the pan, sprinkle in the salt, and stir once or twice.

Ingredients you will need

Salt

Equipment you will use

Frying Pan

Reheat the oil remaining in the skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Stir this seedy oil into the vegetables.

Ingredients you will need

Mustard Seeds