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May 9, 2014

Lentil Dahl recipe


















It may technically be spring, but we're here in Colorado, mother nature is giving us mixed signals.  One day the sun in shining and it's 60 degrees outside, the next its sleeting, and the wind is blowing, and all you want to do is go home and curl up on the couch with a warm, fuzzy blanket..and what's that? It's supposed to snow again this weekend?  The following recipe is sure to warm you up on a dreary day.  Enjoy!













Ingredients
  • 2 tbsp coconut oil
  • 2 small yellow onions, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled, minced
  • 2 tsp curry powder
  • 1 tsp tumeric
  • ½ tsp chili powder
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp red pepper flakes
  • 2 cups red lentils, uncooked
  • 1 can coconut milk
  • 3 cups water
  • cilantro for topping
Directions
  1. Cook the onions, ginger and garlic in the coconut oil for 5 minutes, stirring frequently.
  2. Add the spices, coconut milk, lentils and water.
  3. Cook for 35-45 minutes until lentils are soft and it's thickened up.
  4. Remove from heat and serve topped with cilantro over brown rice, quinoa, or just as is.