beefless tips with creamy lentil potato dahl
- 1 pkgbeefless tips
- 2 Tbspolive oil, divided
- 1 yellow onion, diced
- 3 clovesgarlic, minced
- 1 inchfresh ginger, minced
- 1 tsptumeric
- 1 tspcinnamon
- 1 tspcumin (optional)
- 4 - 5 cardamom pods, crushed
- 1 cupgreen lentils, rinsed and sorted
- 1/2 lb potatoes, cubed
- 3 1/2 cup + 2 tblspwater
- 1/3 cupplain yogurt ( vegan option available)
- 1/4 cupunsalted cashews
- 1/4 cupalmonds
- 1/2 tspcayenne or chili powder
- garnishcilantro or parsley
In large saucepan, heat 1 Tbsp oil over medium heat. Add onion and sauté for 6 minutes, or until soft, stirring frequently. Add garlic and ginger; sauté for 3 minutes, stirring frequently. Add turmeric, cinnamon, cardamom, cumin (optional), and salt, and pepper; sauté for an additional 2 minutes.
Stir in lentils, potatoes, and water. Bring to boil, reduce heat, and simmer covered until lentils and potatoes are tender, about 30 minutes.
While dish simmers, sauté frozen beefless tips in remaining 1 tblsp oil over high heat until browned on all sides, 3 to 4 minutes. Set aside.
Add yogurt, cashews, almonds, cayenne or chili powder, and 2 Tblsp water to blender and process until smooth.
Stir nut-yogurt sauce into lentils and continue simmering for 5 minutes. Add cooked beefless tips, stir well, and simmer for 1 more minute.
Place in serving bowls and garnish with cilantro or parsley.