When I started this blog, I was a little worried: “I don’t eat cans of cream of mushroom soup every day, how am I going to make this work?” Like most people, my perception of old recipes are those infamous concoctions like Tuna Casserole and Tamale Pie, not the ones that are passed down and reused silently from generation to generation. Looking back to my post from last week, I think Russian Tea Cakes are one of those silent recipes that has been brought to Christmas cookie exchanges and potlucks for years.
Kevin and I tend to eat a lot a lot of local produce, whole grains, and not much meat, which runs counter to our perception of ‘vintage’ food, I think. Enter The Vegetarian Epicure, published in 1972. I almost jumped for joy when I saw this book at a local thrift shop. Indeed, as I flip through its pages, I find that most of the dishes have a very contemporary ring to them. So in honor of breaking our preconceptions about vintage recipes, I bring to thee, Spiced Dal, a healthful, vegetarian, vintage recipe!
I followed the recipe quite closely although, I have to admit, I used generic lentils because I had them on hand.
The end product was a lovely and hearty dish with a wonderful depth of flavor. I added a squeeze of lemon juice to brighten it up a bit. Serve with rice, quinoa, or naan!