Creamy Broccoli Dahl

Sometimes a new recipe is so good it becomes an instant staple in my meal planning. Maybe it has a taste that carries a memory of a childhood family dinner or - like this one - brings back the experience of India mixed with broccoli from my garden in Vermont. When Gary and I find a dish that evokes such strong feelings, we call it eating memories. Some, like the crumb cakes in New Jersey, are better left in the mind not the stomach. This recipe is the best because its good for you and especially delicious on a cold Florida evening before Patanjali Class. Quick, easy and vegan!

Creamy Broccoli Dal (makes two servings)

1-2 tbs veg oil
1 tsp cumin seeds
1 tsp mustard seeds (black)
1/4 cup onions,finely chopped
1/2 cup red lentils (masoor dal)

Step 1:
Heat oil on medium high in 3 qt pot.
Add above ingredients, fry until seeds start popping, onions soft.

1 whole broccoli stalk peeled and florets (2+ cups)
2 cups water
1/2 tsp salt

Step 2:
Add above ingredients to pot, bring to boil, cover and simmer 20 min.
Soup should be thick but still watery, broccoli soft.

1cup soy milk
1 tbs soy sauce
1 tbs lemon juice
1/2 tsp tumeric
1/2 tsp garam masala
1/2 tsp red pepper flakes

Step 3:
Add above to pot and turn down the heat, don't boil the soup anymore. Stir well, adjust seasoning if needed and serve immediately.

Doubles well for more people and I've added spinach and fresh corriander for the fun of it... Enjoy!!!

Oh, by the way, it comes from a great cookbook called Vegan Yum Yum by Lauren Ulm, published by Health Communications, Inc,and recommended by our friend Kim Weiss.