Red Lentil Dal

forksoverknives.com

Kyra's Recipes

1½ cups red lentils, rinsed and soaked

1½ teaspoons peeled and grated fresh ginger

1 teaspoon ground coriander

1 teaspoon onion powder

½ teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon garlic powder

Sea salt

1 tablespoon fresh lemon juice (from 1 lemon)

1 tablespoon finely chopped fresh cilantro

Steamed rice or whole-grain bread, for serving

This dal has a very traditional texture, where the lentils are mushy but still intact. For a soupier texture, blend the lentils in a blender before adding the lemon juice and cilantro. This is great served as-is, or you can use it as the base for a variety of soups. Just add any vegetables, throw in some leftover cooked grains like quinoa, brown rice, millet, or pasta, and you’ll have a hearty one-dish meal. This dal has a very traditional texture, where the lentils are mushy but still intact. For a soupier texture, blend the lentils in a blender before adding the lemon juice and cilantro. This is great served as-is, or you can use it as the base for a variety of soups. Just add any vegetables, throw in some leftover cooked grains like quinoa, brown rice, millet, or pasta, and you’ll have a hearty one-dish meal.

This freezes well, so feel free to also make a double batch and freeze it in smaller containers. Then, whenever you have some leftover grains and a few wilting vegetables in your crisper drawer, defrost one of your frozen containers of dal and heat it up with your leftovers. Your meal will be ready in minutes!

Directions at forksoverknives.com

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