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Name: 1 Pot Lentil Dal
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Dry Green Lentils; 1 TB Coconut Oil or Vegetable; 1 medium Onion chopped; 1 Lg. Carrot finely diced 200g; 3 Garlic cloves; 2 tsp. Fresh gingergrated; 1 Red or Green Chili chopped; 2 tsp. Cumin; 2 tsp Curry powder; 1 tsp Ground Turmeric; 1 tsp coriander ground; 2 cups vegetable broth; 1 cup Coconut Milk

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INGREDIENTS

1 cup Dry Green Lentils
1 TB Coconut Oil ; or Vegetable
1 medium Onion ; chopped
1 Lg. Carrot ; finely diced 200g
3 Garlic cloves
2 tsp. Fresh gingergrated
1 Red or Green Chili ; chopped
2 tsp. Cumin
2 tsp Curry powder
1 tsp Ground Turmeric
1 tsp coriander ; ground
2 cups vegetable broth
1 cup Coconut Milk

Servings

INSTRUCTIONS

First, sort and rinse the lentils, removing any shriveled ones. I also like to soak the lentils for 15 minutes in lukewarm water, as it makes them more easily digestible. Drain the water afterward.

Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.

In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.

Next, add all the seasonings, the lentils, and vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.

For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.

Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender. Optionally, puree 1/4-1/3 of the dal for a creamier result.

Before serving, give the dal one last taste and adjust the seasonings to your preference. Then serve with rice, naan (flatbread), and garnish with parsley and optionally non-dairy yogurt. Enjoy!

NOTES

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1 Pot Lentil Dal

1 cup Dry Green Lentils
1 TB Coconut Oil or Vegetable
1 medium Onion chopped
1 Lg. Carrot finely diced 200g
3 Garlic cloves
2 tsp. Fresh gingergrated
1 Red or Green Chili chopped
2 tsp. Cumin
2 tsp Curry powder
1 tsp Ground Turmeric
1 tsp coriander ground
2 cups vegetable broth
1 cup Coconut Milk

First, sort and rinse the lentils, removing any shriveled ones. I also like to soak the lentils for 15 minutes in lukewarm water, as it makes them more easily digestible. Drain the water afterward.
Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.
In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.
Next, add all the seasonings, the lentils, and vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.
For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.
Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender. Optionally, puree 1/4-1/3 of the dal for a creamier result.

Before serving, give the dal one last taste and adjust the seasonings to your preference. Then serve with rice, naan (flatbread), and garnish with parsley and optionally non-dairy yogurt. Enjoy!

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Nutrition

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Serving Size: 1 Serving (192g)
Recipe Makes: 4 Servings

Calories: 159
Calories from Fat: 141 (89%)

Amt Per Serving		% DV

	Total Fat 15.7g	21 %
	Saturated Fat 13.7g	68 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 285.1mg		10 %
Potassium 196.5mg		5 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 159

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