Red Lentil Dahl
Spicy and aromatic vegetarian main dish that really tastes great
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.