1 cup Red Onion (finely chopped)
1/4 cup Water
3 Garlic (clove, minced)
1 tbsp Ginger (fresh, minced or grated)
1 1/2 tbsp Curry Powder
1 1/2 tsp Cumin
1/2 tsp Sea Salt
1/4 tsp Red Pepper Flakes
1 1/2 cups Dry Red Lentils (rinsed)
2 1/2 cups Organic Vegetable Broth
1 cup Organic Coconut Milk (from the can)
1/2 cup Cilantro
1 1/2 tbsp Lime Juice
Heat a large pot over medium heat. Add the onion, water, garlic and ginger to the pot and cook until the onion softens and the water evaporates about 5 to 7 minutes. Stir in the curry powder, cumin, salt and red pepper flakes and cook for another minute until very fragrant. Stir in the lentils. Add the vegetable broth and coconut milk to the pot and stir to combine. Bring
the lentils to a gentle boil then reduce heat to medium-low. Let it simmer for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the cilantro and lime juice. Season with additional salt if needed. Enjoy!
Leftovers, Refrigerate in an airtight container for up to five days.
Serving Size, One serving is approximately 1 cup of dahl.
More Flavour, Add chilli powder, cayenne or a drizzle of honey.
Addionital Toppings, Serve with extra cilantro or lime wedges.
Serve it With, Serve with rice, quinoa, naan, pita and/or sautéed greens.
Consistency, If the lentils are too thick, add additional vegetable broth until desired
consistency is reached.
Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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