Carrot & Red Lentil Dal
Method:
In a large pot or dutch oven, heat the coconut oil over medium heat. Grate the garlic, ginger, jalapeño into the pan and sautè for just a minute until fragrant. Add the onion, 1/2 tsp. of the salt, pepper and sautè another few minutes until translucent, about 2-3 minutes. Add the remaining salt, coriander, turmeric, curry powder, cumin and stir to mix. Add the lentils, broth and bring it up to a boil, then down to a simmer. Leave the cover on ajar and let everything cook for about 20 minutes.
While it cooks, peel and coarsely grate your carrots. Add them to the pot along with the coconut milk. Simmer until everything is soft and stewy, another 10-ish minutes. Turn off the heat and adjust seasoning to taste. It probably needs salt, soup loves salt. Stir in the spinach, if using, and squeeze in the juice of the limes. Stir and let it cool slightly.
Arrange your bowls with a portion of the dal, some rice, yogurt, cilantro, more lime and whatever toppings you wish. I like a little crunch from toasted coconut and pickled onions, but it can absolutely go without.
Ingredients:
- coconut oil 2 (tbsp)
- garlic 2 (cloves)
- ginger 3 (tbsp)
- jalapeno 1 (pieces)
- yellow onion 1 (pieces)
- salt 1 (tsp)
- black pepper 1 (pinch)
- ground coriander 1 (tsp)
- turmeric 1 (tsp)
- curry powder 0.5 (tsp)
- cumin seeds 1 (tsp)
- lentils 1 (cups)
- vegetable stock 946 (ml)
- coconut milk 240 (ml)
- carrot 2 (pieces)
- spinach 2 (cups)
- lime 2 (pieces)
- white rice 1 (pieces)
- yogurt 1 (pieces)
- coconut shreds 1 (pieces)
- fresh cilantro 1 (pieces)
