This is my first recipe post. I have to break it to you.. although I love to cook, I’m definitely not the best cook in the house. My kids will second this notion. I have been known to make some great meals and some not so great.. I usually follow a recipe but sometimes either the recipe isn’t great or I have done something wrong along the way. My wife has a gift.. she just creates meals that are mind-blowing – sometimes inspired by a recipe but most of the time she just goes with what she has on hand and uses her instincts.
This recipe is one that I have made many times and it is dead easy, and insanely delicious. I have modified it to our family’s liking. Not too spicy.. (I add hot sauce to everything I eat anyways)
This dish is seriously filling and satisfying. Lentils have almost as much protein as beef, require much less energy to digest and contain no saturated fat or harmful cholesterol.
This is best served with basmati rice and garnished with a little parsley if you have it on hand.
- 2 tbs olive oil
- 1 onion diced
- 1 tbs grated ginger
- 1 tomato finely chopped
- 1 tsp curry powder
- 1 tsp yellow mustard seeds
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 cloves garlic finely chopped
- 1 cup red lentils
- 3 cups vegetable stock
- 1 cup of coconut milk
- salt and pepper to taste
- 1 lemon juiced
Heat a large pot over medium heat. Add the olive oil (you can also use coconut oil) and the onions, ginger, chili, and tomato. Add a couple of pinches of salt. Cook, stirring occasionally, until the onions are sweet and golden, around 5 minutes.
Add the mustard seeds. When the mustard seeds start to pop add the rest of the spices and garlic. Cook until fragrant. Add the lentils, stock, and coconut milk and when it starts bubbling reduce the heat to low.
Let the dal bubble away for 20 minutes or so or until the lentils collapse and the dal becomes beautifully creamy. Taste and adjust the seasonings as necessary and add a squeeze of lemon.