The Meat Lover's Meatless Cookbook - Kim O'Donnel [50]
dried, and chopped coarsely
1¼ teaspoons salt
3 tablespoons vegetable oil
HERE’S WHAT YOU DO:
Place the rinsed lentils in a heavy-bottomed pot and add water (it will cover the lentils, plus a little extra.). Add the ginger, turmeric, whole garlic clove, and the cinnamon stick (if using).
Bring to a lively simmer, then lower the heat, cover, and cook the lentils at a gentle simmer for about 30 minutes.
Remove the ginger, garlic, and cinnamon stick. If the lentils have not pureed on their own to your liking, run a whisk through the pot a few times and, within seconds, they will be completely pureed. Add the salt, taste, then add more as needed.
Add the spinach, give it a quick stir, and return the cover to the pot. The spinach will wilt quickly.
1½ teaspoons cumin seeds
1 medium-size onion, sliced in
half and then into half-moons
¼ teaspoon cayenne
1 dozen grape or pear tomatoes,
halved lengthwise (best when
in season)
A squeeze of ½ lemon (optional)
Meanwhile, in a 9- or 10-inch skillet, heat the oil over medium heat and add the cumin seeds. Cook briefly (15 seconds), then add the garlic and onions. Cook over medium heat, allowing the onions to brown at the edges, at least 5 minutes. Add the cayenne and tomatoes (if using), stir to coat, and taste for salt, adding if you feel the need.
Transfer the fried onion mixture to the dal, stir, and serve. If using, squeeze the lemon over the dish as a last-minute flavor spritz.
Makes about 6 servings
INDIVIDUAL FLATBREADS
INGREDIENTS
1 cup water
1 (¼-ounce) envelope active dry
yeast, or 2¼ teaspoons
from a jar
Pinch of sugar
About 3 cups all-purpose flour
1 teaspoon salt, plus more for
sprinkling
1 tablespoon olive oil
Cornmeal, for dusting the pans
4 tablespoons (½ stick) butter,
melted
HERE’S WHAT YOU DO:
Heat the water until its temperature reaches 100°F—this is not even close to boiling!—and pour into a small bowl. Sprinkle the yeast, sugar, and 1 tablespoon of the flour over the water. With a fork, stir until dissolved. Cover the bowl and allow it to sit at room temperature until the mixture is slightly foamy, about 15 minutes.
In a large bowl (think wide and shallow versus tall and narrow), combine 1 cup of the flour, the salt, and the olive oil and stir with a rubber spatula or heavy wooden spoon. Add the yeast mixture and stir until just mixed. Add the remaining flour, ½ cup at a time, stirring between flour additions. You are looking for a soft, sticky dough that is just pulling away from the sides of the bowl. Depending on the weather (humidity, heat), the amount of flour used will vary between 2½ and 3½ cups total. It’s unnecessary to use the maximum amount.
Lightly dust a work surface with flour and pour the mixture out of the bowl onto the work surface.
Begin kneading the dough in the following manner: punch gently but firmly, fold in half, and turn (rotate 15 minutes on your imaginary clock, or one-quarter turn). Make punch-fold-turn your mantra until your dough becomes a smooth, soft, springy ball, as smooth as a baby’s bottom. The entire process should take about 6 minutes.
Lightly oil a large bowl and place the dough in the bowl, turning to coat. Cover the bowl with a towel or plastic wrap and place in a warm spot, away from drafts. (Alternatively, place in a lightly greased soup pot with a lid.) Let rise until doubled, about 1 hour.
Cut the dough into six pieces. Work only with what you plan to bake, and refrigerate or freeze leftover dough for another time.
Preheat the oven to 500°F.
Wipe the work surface clean of dough scraps, then dry thoroughly before rolling out the dough. Dust the work surface with flour. Gently press the dough into a thick disk. After every few motions, rotate the dough one-quarter turn. With a rolling pin or your hands, roll out the dough from center, continuing to rotate, being careful not to tear the dough, until you have formed a circle 4 to 6 inches across.
Dust a pizza pan, stone, or bottom side of a baking sheet with cornmeal, for texture. Carefully lift the