If you're looking for instant comfort food, this is your recipe. It's so nourishing, we've been known to eat if for breakfast, lunch, and dinner. This lentil dal hits the spot on a cold winter day and its a dish we've made to ring in the New Year. Legend has it eating lentils on New Year's brings good luck. Whether you're superstitious or not, a bowl of warm red lentil dal is a good call any day.
- 1 cup of Petite Crimson Lentils, remove any debris and rinse well
- 1 tablespoon coconut oil
- 1 large onion or leeks, chopped
- 5 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 small lemon, thinly sliced
- 1 (15 oz / 400 g) can of tomatoes or 4 fresh tomatoes chopped
- 4 cups of vegetable stock
- Salt to taste
- Optional: Maple syrup
- Garnish with cilantro and sliced lemon
Heat the oil in a medium pot, add the onions, garlic, and ginger, and cook until softened. About 5 minutes.
Add a pinch of salt, the cumin, and cayenne. Stir. Cook until fragrant. About 1 minute.
Add the tomatoes, 3 slices of lemon, and the lentils. Add the vegetable broth and stir well. Cover the pot and bring to a boil. Reduce the heat and simmer for about 30 minutes until the lentils are soft. Taste. Add a smidgen of maple syrup and / or salt as desired.
Serve hot. Garnish with chopped cilantro and remaining slices of lemon.
From My New Roots