Spicy Dal with London Rocket

Wild London Rocket is popping up all over locally, and the spicy, radish-y flavor of tender young leaves is perfect in salads and soups.

Part I

• 1 cup, rinsed brown lentils
• 3 cups, water
• 1 Tablespoon, peanut oil
• 1 Teaspoon, salt
• 1 Teaspoon, ground cumin
• 1 Teaspoon, ground turmeric
• 1 Teaspoon, dried cilantro leaf
• 1 Teaspoon, crushed dried red pepper
• 1/2 Teaspoon, ground cinnamon
• 1/2 Teaspoon, fresh ground black pepper
• 1/2 Teaspoon, fresh ground coriander

Bring all ingredients above to a boil in a 3-quart sauce pan. Cover and simmer for 45 minutes.
————————

Part II

• 2 Teaspoons, peanut oil
• 1 cup, finely chopped fresh baby London Rocket leaves
• 1 can, Hot Rotel, drained (reserve liquid for ‘quilaMarys!)
• 1 Tablespoon, Muir Glen Tomato Paste

In a 2-quart sauce pan, sauté London Rocket in oil. Stir in drained Rotel and Tomato Paste. Continue to cook on low, until the greens are wilted. Fold hot mixture into cooked lentils.

Serve hot or chilled.