Never in a million years did I think I would be blogging about a recipe but occasionally I break out the pots and pans here at DBL and whip something up for everyone. Today’s dish is really a bowl. It’s called Katmandu Stew and it is out of this world yummy, very healthy and vegan to boot! I just love it and there are usually leftovers. When I make this at home the eastern seasonings linger in the house for a couple of days. I did forget it’s Friday and we are open to the public from noon til 5. Already a few people have stopped in and asked what’s cooking, it smells so good in here? hmmm….Is there a restaurant in DBL’s future? That would make me the Chief, Cook and do I really have to do the dishes too? Give it a try and let me know what you think.
Katmandu Stew
1 teaspoon of cumin seeds
1 teaspoon cumin powder
1 teaspoon fennel seeds
3 teaspoons curry powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch of cinnamon
2 cups organic red lentils, rinsed
1 medium sweet potato, diced
2 carrots, diced
1 cup of chopped Kale
1 medium red onion, diced
4 garlic cloves, minced
1 or 2 teaspoons chile paste with garlic or dried red chiles (I use Lan Chi brand from Whole Foods)
5 cups water
Salt from any Sea
1 small bunch of fresh cilantro, chopped
1. Toast the cumin seeds and powder, fennel seeds, curry powder, coriander, turmeric, and cinnamon in a cast iron frying pan on high heat until the cumin seeds start to pop.
2. Add the red lentils and stir until the spices are mixed in. Add a splash of water and continue cooking and stirring. Add the sweet potato, carrots, kale, onion, garlic, chili paste, and 4 cups water.
3. Stir, cover, and bring to a boil, then stir again, turn down the heat, and simmer for about 20 minutes until the sweet potatoes and lentils are cooked. Add salt to taste, and serve garnished with plenty of fresh cilantro. Enjoy!




















