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Red Lentil Coconut Dal
by Molly Reeder
This quick, throw-it-together curry dish uses pantry ingredients plus whatever sad vegetables may be languishing in your refrigerator. The more wilted, the better! I like cauliflower, carrots, and spinach as a nice veggie mix, but you could also use potatoes, peas, pumpkin or squash, broccoli . . . whatever needs to be eaten! While the dal is simmering, cook up your favorite kind of rice to serve it over. Serves 4.
1 tablespoon unrefined coconut oil or extra-virgin olive oil
½ onion, chopped
2 or 3 garlic cloves, minced
1 tablespoon curry powder
4 cups of chopped vegetables
One 14-ounce can diced tomatoes
½ cup dried red lentils
One 14-ounce can full-fat coconut milk
½ cup vegetable broth or water
1 teaspoon salt
1 teaspoon ground black pepper
Several springs of fresh cilantro
- Heat the oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it is cooked through and golden, 5 to 8 minutes.
- Add the garlic and curry powder and cook, stirring, for a few more minutes. Add the vegetables, diced tomatoes, lentils, coconut milk, broth, and salt and pepper. Give it a good stir until everything is thoroughly incorporated. Increase the heat to medium-high and bring to a gentle boil.
- Reduce the heat to low and simmer, stirring from time to time, until the vegetables are cooked through and all the flavors have combined into a lovely stew, 30 to 40 minutes.
- Meanwhile, cook up a pot of your preferred kind of rice. This is a good time to prepare the garnishes, if using: chop up the cilantro, cut the lime into wedges, and slice the avocado.
- When the dal is ready, scoop it over servings of rice. Top each serving with some chopped cilantro, a squeeze of lime juice, and/or several slices of avocado if you have it.
Click here for a downloadable pdf of this recipe.