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Are you dreaming of making your next vacation a veg-cation? From March 14th through the 21st, the Holistic Holiday at Sea will set sail in the Caribbean, featuring cooking classes; lectures by health experts; and creative vegan, vegetarian, macrobiotic, and gluten-free cuisine. (Enter to win a balcony room for two here!)
In the meantime, you can get a taste of the culinary adventure from your own kitchen by trying this recipe from the Greens and Grains on the Deep Blue Sea Cookbook.
And, while you’re waiting for your lentils to simmer, check out this video from last year’s cruise: http://youtu.be/WYU4Nt3aDlY.
Red Lentil Dal
Red lentils cook faster than any other dried beans (and they don’t require presoaking). When you’re in a hurry for something warm and slightly spicy, this soup is the perfect choice.
1 1/2 cups dried lentils, sorted, rinsed, and drained
3-inch piece combu, wiped clean
5 cloves garlic, thinly sliced
4 1/2 cups water 2 teaspoons curry powder
1/4 cp umeboshi vinegar
1 Tbs. fresh ginger juice
Freshly ground black pepper to taste 1/4 cup coarsely chopped cilantro for garnish
1. Bring the lentils, combu, garlic, and water to boil in a large pot, then reduce the heat to medium-low. Stirring occasionally, simmer for 20 minutes, or until the lentils are soft and have the texture of purée.
2. Stir the curry powder, vinegar, and ginger juice into the pot, and simmer an additional 5 minutes.
3. Garnish with black pepper and cilantro before serving.