Red Lentil Dahl

Spicy and aromatic vegetarian main dish that really tastes great
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Vegetarian
Servings 6

Ingredients
  

  • 1 TBS coconut oil
  • 1 yellow onion chopped (~ 1 cup)
  • 2 TBS garlic squeeze tube
  • 1 TBS ginger squeeze tube
  • ½ jalapeño seeded and minced
  • 1 cup carrots shredded
  • 1 TBS. curry powder
  • 1½ tsp cumin
  • 1 tsp coriander
  • ½ tsp paprika
  • ¼ tsp cayenne
  • 1½ cup dried red lentils rinsed
  • 1 14.5 oz can diced tomatoes
  • 3 cup vegetable stock
  • 1 14 oz can coconut milk
  • ~ 8 oz kale destemmed and chopped
  • Fresh Cilantro for garnish

Instructions
 

  • Place the lentils in a fine mesh strainer and thoroughly rinse for 30-60 seconds and let all the water drain from the lentils.
  • Heat the coconut oil in a skillet. Add the onions, garlic, ginger, and jalapeño and cook for 3-5 mins, until the onions are translucent. Add the carrots and spices and stir to coat.
  • Once veggies are evenly coated, add the lentils, tomatoes, and vegetable broth and bring to a boil. Reduce heat to a simmer. Cook for 15-20 mins, stirring occasionally until the red lentils are soft.
  • Add coconut milk and continue simmering for ~10 mins. Stir in kale and cook for 1-2 min until the kale has wilted slightly. Salt to taste.
  • Garnish with fresh cilantro.