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
Prep time: 5 minutes
Cooking time: 30 minutes
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
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.
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.
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.
Leftovers can be stored refrigerated for up to 5 days or frozen for up to 3 months.