I’ll be honest. This day was a hectic, somewhat crappy day. One of those days when my kids are simultaneously screaming before 8:30 a.m.; also, one of those days when I asked myself, “Why did I become a teacher again?” Sigh.
There was this bag of mysterious legumes I’d accidentally bought months ago, thinking they were black beans. This was the morning I’d finally Googled “black matpe” and realized they’re just lentils.
Which was important because A) lentils are my FRIENDS, and B) curried black lentil soup (usually called Tarka Dal) is one of my top three things to order at an Indian restaurant.
So I easily found this slow-cooker recipe for Black Lentils, and put them on to cook during the workday.
Sean got home before I did that day and actually texted me: “What smells like delicious in here?!” He was the one who cooked up some basmati rice for us.
When I came home, I had the same lovely feeling of walking into a warm house that smells like delicious – and dinner’s basically ready to go. And here’s what my not-so-mysterious lentils looked like: THE REAL DEAL. They cooked up creamy and flavourful with minimal effort.
As it happens, I didn’t have chiles, cilantro, or mustard oil, and I used canned coconut milk/cream instead of whipping cream, but… IT WAS SOOOO YUMMY. And so easy. Not to mention vegan and gluten-free.
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