DELISH DAL ​

INGREDIENTS

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for the dal:

• 1 small yellow onion, diced

• 2 medium carrots, diced

• 3 cloves of garlic, minced

• 2 inch piece of ginger, minced or grated

• 2 tsp ground turmeric

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 3 tsp garam masala spice blend (if you can't find this in spice section, google a recipe and make your own, it's easy)

• 1 large sweet potato, cubed

• 1 1/4 cups dry lentils (red or yellow or a combo of both is best)

• 3 1/2 cups water or vegetable broth

• 1 cup of canned coconut milk

• 3 cups finely chopped kale (or sub a few generous handfuls of baby spinach)

• the juice of half a lime

• salt and pepper to taste

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for the bowls:

• 4 cups cooked organic brown rice (about 2 cups dry rice) to serve over

• cilantro

• low sodium sauerkraut or pickled onions-Trader Joe's has a great version (trust me on this)

• chili flakes

• lime wedges

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INSTRUCTIONS

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1. Gather and prepare all ingredients.

2. Saute the onions and carrots until they’re softened, about 5 minutes. Add the garlic, ginger, and spices and stir well. Cook for 2 more minutes until fragrant, then add the sweet potato cubes and lentils and stir well to combine.

3. Add the water or broth to the pot, stir well once again, and put the lid on and simmer for 30-40 minutes or until lentils are done and sweet potatoes are tender.

4. Carefully remove the lid and stir well. The sweet potatoes will be soft and start to mash into the lentils.  Taste to adjust the spices. I like to add more grated ginger and a little salt and pepper at this point, keeping in mind I’ll be adding lime juice and coconut milk to deepen the flavor.

5. Stir in the chopped kale and the coconut milk, then place the lid back on to wilt the kale for 5 minutes. Add the lime juice.

6. In a small bowl, mix leftover coconut milk with a squeeze of lime juice and a pinch of salt to mimic a runny "yogurt".

7. Serve lentils over rice with desired toppings and a dollop of the "yogurt " and sauerkraut or pickled onions.

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Enjoy!

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Recipe adapted from Plantandsoul.com