• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Budget Meals

    Spiced Vegetable Dal (Memorial to Sheila Lukins)

    Sep 7, 2009 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    Spiced Vegetable Dal - Andrea Meyers

    All Around the World Cookbook, by Sheila LukinsMy first cookbook from Sheila Lukins was the 1980s classic Silver Palate Cookbook, a popular book that led many people in the United States to change the way they cooked and viewed food. I’ve collected just about all of the books she wrote and have cooked from them many times over the years, learning something new with each dish. My favorite book of hers is the All Around the World Cookbook because it complemented my taste for authentic regional foods, and I’ve gifted copies many times over the years.

    After learning of Lukins’ untimely death from brain cancer on August 30, I felt the urge to cook from her books again as a reminder of her importance in my own cooking. I opened my copy of All Around the World Cookbook and chose her Spiced Vegetable Dal, one of my favorites. I often play around with the flavors, using three or four shakes rather than the pinch of turmeric listed just because I like the warm yellow color it lends to the dish, sometimes adding a touch of cinnamon, or using cilantro instead of parsley. It’s uncomplicated fare that I’ve eaten for breakfast, lunch, and dinner over the years, but sometimes simple is best.

    Because we lost Sheila to cancer, it seems fitting to share her healthy dish with this year's A Taste of Yellow event, hosted by the beautiful Barbara of Winos and Foodies. Barbara started A Taste of Yellow in 2007 as a way to show her support for the Lance Armstrong Foundation while she herself battled cancer, and we are so glad that we still have her today. Thank you, Barbara, for keeping this event going and continuing to bring awareness to cancer causes. Livestrong Day is October 2, and if you would like to participate in cancer awareness activities in your community, you can find more information at Livestrong.org.

    Spiced Vegetable Dal - Andrea Meyers
    Print Pin

    Spiced Vegetable Dal

    Adapted from All Around the World Cookbook, by Sheila Lukins.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Keyword: gluten free, lentils, tomatoes, vegetarian
    Servings: 6
    Calories: 191kcal

    Equipment

    • colander
    • 4-quart pot with lid

    Ingredients

    • 1 cup red lentil (rinsed and drained)
    • 2 tablespoons unsalted butter
    • 1 tablespoon sunflower oil
    • 2 tablespoons minced peeled fresh ginger
    • 1 tablespoon minced garlic
    • 1 large onion (halved and slivered)
    • 2 teaspoons ground cumin
    • ⅛ teaspoon ground cloves
    • pinch ground turmeric (or more as desired)
    • 4 cups vegetable broth
    • 4 plum tomatoes (seeded and cut into ¼-inch dice)
    • ½ cup coarsely chopped flat-leaf parsley
    • salt (to taste)
    • fresh ground black pepper (to taste)
    US Customary - Metric

    Preparation

    • In the 4-quart pot, heat the butter and canola oil over medium-low heat. Add the ginger, garlic, and slivered onions, cooking and stirring until wilted, about 10 minutes.
    • Stir in the drained lentils, add the vegetable broth, and bring to a boil over high heat. Reduce the heat to around medium and simmer uncovered for about 20 minutes, until the lentils are soft but not mushy, stirring occasionally. Skim off the foam as it rises to the top.
    • Stir in the tomatoes and parsley. Continue to cook and stir for another 15 minutes. The lentils should be very soft. Add salt and pepper to taste. Serve hot or at room temperature.

    Nutrition

    Calories: 191kcal | Carbohydrates: 25g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 636mg | Potassium: 461mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1236IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 3mg
    Tried this recipe?Share in the comments!

    More Sheila Lukins Recipes

    Applesauce Cake with Citrus Lavender Glaze - Andrea Meyers
    Applesauce Cake with Citrus Lavender Glaze
    Corn Chowder - Andrea Meyers
    Corn Chowder
    Roast Leg of Lamb with Cracked Peppercorns and Herbs - Andrea Meyers
    Roast Leg of Lamb with Cracked Peppercorns and Herbs

    More Sheila Lukins Recipes From Other Blogs

    • Farmgirl Fare - Kohlrabi Purée
    • Sticky, Gooey, Creamy, Chewy – Chicken Marbella
    • Champaign Taste – The Silver Palate Smoky Pumpkin Soup
    • The Perfect Pantry – Pasta Puttanesca
    « Malted Milk Gelato
    Zucchini Risotto with Basil »

    Reader Interactions

    Comments

    1. Robin Ripley says

      September 07, 2009 at 11:24 am

      OMG, I had no idea she had passed. Her cookbooks are the BEST. I have never had a disappointment from one of her recipes. Thanks for this post.

      Reply
    2. barbara says

      September 07, 2009 at 9:25 pm

      Andrea this is such a wonderful tribute to Sheila. Thank you...and thank you for your lovely words.

      Reply
    3. Sudeshna says

      September 17, 2009 at 11:01 am

      This is a good way of having the red lentils.Thanks for sharing this recipe. Just wanted to know whether parsley can be replaced with coriander leaves.

      Reply
      • Andrea says

        September 17, 2009 at 2:24 pm

        Hi Sudeshna. Yes, of course, cilantro (coriander leaves) makes a delicious substitute for the parsley.

        Reply
    4. shanes says

      November 11, 2009 at 8:14 pm

      Thanks for posting this Andrea! I have a bunch of red lentils and I was wondering what to do with them. This looks really yummy and I think I will also use cilantro in place of the parsley. I can't wait to make this!

      Reply

    Trackbacks

    1. Twitted by MDTeresa says:
      September 7, 2009 at 1:09 pm

      [...] This post was Twitted by MDTeresa [...]

      Reply
    2. Tweets that mention Spiced Vegetable Dal and a Memorial : Andrea Meyers (Andrea’s Recipes) -- Topsy.com says:
      September 7, 2009 at 9:25 pm

      [...] This post was mentioned on Twitter by Teresa and ayesha rashid. Teresa said: RT: @kalynskitchen Spiced vegetable dal in tribute to Sheila Lukins: http://bit.ly/2lLP7v [...]

      Reply

    Thanks for visiting! Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.