The Destination Dish: Lentil Recipe
Destination Hotels & Resorts challenges our chefs across the country to take part in The Destination Dish. Each month, Destination Hotels & Resorts selects one ingredient and each chef must create a recipe using the chosen ingredient and feature it in their menu that month. This month, the chosen ingredient is lentils.
Vail Cascade, a Vail mountain resort offering spacious hotel guestrooms and premium condominium rentals in Vail, is pleased to feature this delicious Venison Goulash with Chana Dal Lentils dish created by Jay Spickelmier, Chef at our Vail Colorado, signature creek-side restaurant Atwater on Gore Creek.
With their sweet and nutty flavor, Chana Dal lentils, like other legumes, are low in fat, nutritious and high in protein and fiber. Dal is the Indian term for peas, beans, or lentils that have been split and often skinned, but the name is sometimes used for all lentils, peas, or beans, or to cooked dishes made with them. Lentils also have a low glycemic index and are a good protein option for people with Diabetes.
Take your taste buds on a sensory journey as you savor our creative American cuisine paired with an eclectic list of craft beers at Atwater on Gore Creek. Our Venison Goulash with Chana Dal Lentils is a filling, delightful dish that will enliven your taste buds and it’s available all month long at Atwater on Gore Creek.
Venison Goulash with Chana Dal Lentils
Servings: 6 to 8
1# Venison loin
½ # butter, whole
2 cups diced carrots
4 cups diced Spanish onion
½ cup diced fresh ginger
2# can of diced tomato or fresh diced tomato
2 cups Sherry vinegar
2 cups Chicken stock
3 Tbs Hungarian paprika
1 Tbs Ground corianders
1 tsp. Cayenne pepper
½ cup Mustard seed, whole
1 cup Brown sugar
1 bunch Parsley chopped
3 cups lentils
- In a large pot or rondo melt 1/2 of your butter and a drop of oil to sauté the venison hard, remove the venison and set aside.
- Add the rest of the butter then onion, sweat until translucent
- Add carrots, ginger, and spices, bring to aromatic, add brown sugar, caramelize, and deglaze with sherry vinegar and chicken stock.
- Add the diced tomato, the venison, cover and simmer for an hour.
- Have a couple cups of chicken stock around to adjust consistence if needed.
- Simmer lentils until tender in 10 cups water, dump off excess water or feel free to add a little if needed to reach desired doneness.
Optional garnish: sour cream and fried parsley