TRAVELERS’ LENTILS

FL042: POWER ON
February 22, 2021

Yet another use for the jar of Burlap & Barrel turmeric that came with FL039’s delivery. Travelers’ lentils are simple to prepare, disproportionately delicious, and easy to adjust to locally available seasonings and equipment when traveling. Hence the name: just pack a bindle of red lentils and hit the road.

We’ve included some naan in your delivery this week, but basmati rice or F-town Garlic Bread would also be nice if you have them.

Goal: A versatile lentil soup
Yield: 6 servings (freezes well)

  • 1 pound (16 ounces/453 grams/about 2.5 cups) masoor dal (red lentils), rinsed

  • 2 1/2 quarts water

  • A generous 1 1/2 teaspoons ground turmeric

  • 2 teaspoons kosher salt

  • 2-3 cloves garlic, minced

  • 1-2 green Thai chilis, very thinly sliced

  • 1 tablespoon mixed seeds: 1 teaspoon cumin, 1 teaspoon kalonji/nigella, 1 teaspoon fennel or ajwain

  • 2 tablespoons vegetable oil

  • a handful of chopped soft herbs: cilantro, dill, chives, garlic chives, or even tarragon (about 1/2 cup, or more to taste)



 

Bring the dal and water to a full boil and skim off the layer of foam. Add the turmeric and salt, then lower the heat and simmer until the dal is completely broken down, about 20 minutes.

Meanwhile, mince the garlic and slice 1 of the chilis (save the other for later), and keep them close to the stove (it’s fine to mix them together). Measure the seeds into a small bowl and keep those next to the garlic. Once the dal is done, take a very small pan or skillet and heat the oil until very hot (it will shimmer in the pan). Add the seeds and swirl for 10 seconds while they pop. Add the garlic and chilis and swirl for 10 more seconds. Pour the sizzling spices directly into the lentils.

Stir in the herbs and taste for salt. If you want more heat, slice all or part of the remaining chili and add it now. The dal will be very thin on day 1 and much thicker on day 2+ once it’s been refrigerated. It’s delicious both ways.