Today for dinner we had Red Lentil Dal, a pretty simple, delicious recipe. This again, is from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. This recipe makes a rather large portion so it's great to make if you are looking for a meal that gives ample left overs for lunches and dinners.
Red Lentil Dal
2 tbsp coconut oil
1 1/2 tsp black mustard seeds (I couldn't find these so I use brown)
1 1/2 tsp cumin seeds (again, couldn't find these so I use ground)
1 large onion, diced
3 cloves garlic, minced
2 tsp turmeric
2 tsp ground cumin
1/4 tsp cayenne pepper
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
1 14-oz can diced tomatoes
2 tsp sea salt or Herbamare
In a large pot heat coconut oil over medium heat, then add cumin seeds and mustard seeds. Saute until they begin to pop, quickly add onions and garlic and saute until soft about 5 min. Add turmeric, ground cumin, cayenne, carrots, and potatoes, saute a few minutes more. Add red lentils, water, coconut milk and diced tomatoes. Stir well. Bring to a boil, then let simmer, covered, for about 45 min. Add salt to taste and serve.
I actually think this meal tastes even better the next day! If you haven't decided yet, this cookbook, The Whole Life Nutrition Kitchen, is a kitchen staple!
Disclaimer: Naturopathic Doctors strive to provide individualized health care. The information contained in these topics is not intended nor implied to be a substitute for professional medical advice, it is provided for educational purposes only. This information shouldn’t take the place of seeing an ND for individualized health recommendations.
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