Red Lentil Dal

INGREDIENTS

1-2 tablespoons coconut oil

1 small onion, diced

red chili flakes

2 large cloves of garlic, minced

2 teaspoons minced ginger

1 teaspoon cumin seed

1 teaspoon fennel seeds

1/2 teaspoon turmeric powder

1 teaspoon curry powder

1 tablespoon tomato paste 

1 teaspoon maple syrup or coconut sugar

1 cup red lentils, rinsed

3-4 cups vegetable stock

3/4-1 small container Cocojune coconut yogurt or 1/2 can coconut milk

lemon/lime juice

salt

pepper 

1-2 handfuls spinach 

cilantro

METHOD

1. Heat up coconut oil in a large pot or dutch oven.

2. Add onion and sauté until slightly golden. Then, add garlic, ginger, and chili flakes. Cook for a couple of minutes.

3. Add cumin seed, fennel seed, turmeric, curry powder, tomato paste, and maple syrup. Cook for another minute.

4. Add in rinsed lentils and stir.

5. Pour in broth. Season with salt (start with 1.5 teaspoons but will likely need more) and pepper. Bring to a boil. Lower to a simmer and cook. Cook until lentils are tender, stirring occasionally and adding more liquid if needed.

6. Add coconut yogurt or coconut milk and lemon/lime juice. Stir. Use an immersion blend to purée about half of the lentils (optional).

7. Add spinach and cilantro. Taste and adjust for seasoning.

8. Serve with basmati rice and a celery, radicchio, and herb salad.