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Funky DalWe eat this about once a week with brown rice and steamed collard greens, although it would be delicious with any cooked grain and vegetable combination. It's full of garlic and is finished with lemon, so Kevin calls it "medicine food" because it's good for colds and sinus infections.
5 tbsp olive oil
at least 6 cloves of garlic, pressed
1 large, fresh, very ripe tomato or 2-3 canned whole tomatoes, seeds
removed, and chopped fine
1 ⅓ cups dried red lentils
¾ tsp salt (to taste)
juice of 1 lemon (to taste)
3 cups water
Put the oil and pressed garlic, cold, into a heavy pot. Heat on a medium flame, stirring constantly just until the garlic turns golden and smells toasted. Do not overdo the garlic or it will turn bitter.
Add the chopped, seeded tomato to the frying garlic and cook, stirring and squishing the tomato, for about five minutes until it makes a smooth sauce.
Add the lentils and water to the pot and cook over a low heat, stirring occasionally until the water has been absorbed and the lentils have softened to a loose paste. Remove from the heat and add the lemon and salt to taste. Serves four over rice and vegetables.