Red Lentil Dal

This recipe is from The Whole Life Nutrition Cookbook written by Alissa Segersten and Tom Malterre. This recipe is 6 or more people, so feel free to make 1/2 :)

 

 

Ingredients:

2Tbsp virgin coconut oil (it needs to be without taste)

1 1/2tsp black mustard seeds

1 1/2tsp cumin seeds

1 large onion, diced

3 cloves garlic crushed

2tsp turmeric

2tsp ground cumin

cayenne pepper to taste

2 large carrots, peeled and diced

3 medium red potatoes, cubed

2 1/2 cups red lentils, rinsed and drained

6 cups water

1 can coconut milk

2 cups chopped tomatoes or one 14oz can diced tomatoes

salt to taste

 

 

 

In a large 8-quart pot heat the oil over medium heat, then add cumin seeds and black mustard seeds. Sauté until they begin to pop. Quickly add onions and garlic and sauté until soft, about 5 minutes.

 

Add turmeric, ground cumin, cayenne pepper, carrots and potatoes, and sauté a few more minutes.

 

Add lentils, water, coconut milk and tomatoes. Stir well. Bring to boil and then let simmer, covered for 20 minutes (original recipe says 45 minutes but I found it's way too long, at least for the kind of lentils that I use). Add salt to taste and stir. Serve hot.