Red Lentil Dal

---

Yes, I know that I’ve been preaching about Spring as the season to focus on incorporating more cooling, raw foods. But, of course there are always days when we really just need a hearty, warming meal.

Eating in alignment with the seasons is not a rigid prescription and it’s not about removing your favorite foods from your diet. The most important thing is to go with what your body is craving, which may very well be a heavier, cooked meal. It’s also about focusing on what you can add to your plate rather than take away. Maybe that means a piece of seasonal fruit with your coffee, an extra veggie with your meals, or an afternoon smoothie to power you through the rest of the workday.

So, if you are having a craving for something more grounding and nourishing, this dal is an insanely delicious and simple way to go. It’s all made in one pot, so the cleanup is just as easy as making the actual dish. It tastes amazing when it’s fresh off of the stove, but honestly might be even better the next day as the flavors have really soaked in.

And because April showers bring May flowers, save this one for the next rainy day!

RECIPE:

Ingredients:

• 1 cup red split lentils

• 3 tbsp coconut oil

• 1 diced yellow onion

• 2 tbsp fresh grated ginger

• 4 tsp minced garlic 

• 2 tsp cumin

• 2 tsp fennel seed 

• 1 tsp coriander

• ½ tsp paprika

• ½ tsp turmeric

• Salt & pepper

• 1 tbsp tomato paste

• 1 can fire-roasted crushed tomatoes

• 1 can of coconut milk

• 3 cups of vegetable broth

• 1 bag of baby spinach

• Fresh cilantro to top

• Basmati rice and naan to serve

Directions:

• Soak lentils in cold water and set aside.

• In a large pot, onion and garlic in coconut oil until soft, then add in spices. Cook for a few minutes until fragrant.

• Add tomato paste and mix to fully combine, then add in tomatoes, coconut milk, and vegetable broth and bring to a boil. 

• Rinse and drain lentils (they should be softer, if not let soak longer) and add to the pot. Cover and simmer on low heat for 30-45 minutes, or until thick. 

• Stir in spinach and mix until wilted. Continue to simmer until desired consistency is reached

• Top with fresh cilantro and serve with white rice and naan.

Eat and enjoy!