Cart () ()
Free shipping to Canada on orders over $59

Product Qty. Total
{ item.title }

Remove

- +

Empty. Please add something to your cart!

Subtotal
Shipping TBD


Close
Free shipping to Canada on orders over $59

Product Qty. Total
{ item.title }

Remove

- +

Empty. Please add something to your cart!

Subtotal
Shipping TBD


Close
Cart () ()
Cart () ()

All Recipes >

Creamy Red Lentil Dal

Featured items



Stay in Touch!


A quick and simple recipe that really focuses on using pantry staples, a few frozen items and very few spices. Full of plant-based protein from the lentils, this dal makes for a balanced vegetarian meal that can be enjoyed as a light lunch or dinner.

Creamy Red Lentil Dal

 

Serves 4

Prep time: 5 minutes

Cooking time: 30 minutes

 

Ingredients

  • 1 tablespoon Lee’s Ghee (Plain Jane or Gold Standard)
  • ½ medium yellow onion, diced
  • 2-inch piece of fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 ½ teaspoons turmeric powder
  • ½ teaspoon of chili flakes (optional)
  • 1 cup red lentils, rinsed and drained
  • 1 can full-fat coconut milk
  • 1 cup of vegetable broth
  • 1 cup of frozen peas and carrots blend
  • 1 ½ cups of chopped kale, fresh or frozen
  • Sea salt and pepper, to taste
  • Basmati or cauliflower rice, to serve

Directions

  1. In a medium pot over medium heat, melt the ghee. Add the onions and sauté for 5 minutes, until soft and translucent. Reduce the heat to low. Add the ginger, garlic, turmeric and chili flakes. Stir to combine. Cook for 30 seconds, until fragrant.
  2. Increase heat to medium-high. Add the lentils, coconut milk and water. Season with salt and pepper. Bring to a boil then reduce to a simmer, and cook for 25 minutes.
  3. Stir in the peas, carrots and kale. Continue to simmer for another 5 to10 minutes until the vegetables are soft. Serve with cauliflower or basmati rice. 
  4. Leftovers can be stored refrigerated for up to 5 days or frozen for up to 3 months.


| by Jessica Tilley