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Okay, there is not much to tell you about my trip yesterday, but I want to share the recipe for red lentil dal with you that I cooked outside.
After waking up I pack my backpack with the ingredients for lunch, 2 liters water, my camping stove, a tarp, a fleece jacket, extra socks and incidentals like a power bank, a pocket knife and things like that. Around 10 o’clock I get on my bike and have 25 km (15.5 mi) to go. I packed my skates into the side bags on my bike, because my destination is the lake Kemnader See” with its skating route Ruhr-InLine.
For a couple of years now I like to go there and take blade around the lake. An alternative is lake Baldeneysee in Essen, which is also good for skating. I like to go skating in the morning, when the lakes aren’t to crowded and I will get a parking space easily. I will arrive there today at noon.
It is windy today and thus the trip is exhausting sometimes. But it is mostly going slightly downhill, so all in all a great trip so far. As I start the skating with my backpack I feel that I haven’t been on skates for a couple of months. And I am still fighting with headwind… Not cool on skates!!! But I make it around the lake faster, than I expected. I am quite exhausted and looking forward to my lunch.
I simply throw all ingredients into a pot and bring it to boil. Then let it simmer until mushy. At last season to taste with salt and pepper and dress with fresh cilantro.
After my meal I lay in the grass and enjoy the blue sky, until the wind starts to freeze me through the fleece jacket and I get on my bike to head home.
The way back goes slighty uphill (of course) and thus takes a bit longer, also because I am tired. As I arrive at home I treat myself with an extra strong latte macchiato and have a great wrap with white bean hummus, wild garlic pesto, arugula, white beans, tomatoes and avocado for dinner.
Here’s the recipe for red lentil dal. Enjoy!
- 100 g (3.5 oz) red lentils
- 1 hand full cherry tomatoes, halved
- 1 hazelnut-sized piece ginger, ground
- 1 tsp lemon juice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp garam masala
- 1/2 tsp cumin, heaped
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp sambal oelek, or any other chili sauce - optional
- about 150 ml (1/2 cup plus 2 tbsp) coconut milk or coconut cuisine
- about 150 - 200 ml (1/2 - 3/4 cup plus 2 tbsp) water
- fresh cilantro
- Mix all ingredients in a pot and bring to boil. Let simmer until mushy, while stirring occasionally. Season to taste with salt and pepper and dress with fresh cilantro to serve.
The coconut cuisine was very handy outdoors since resealable.