Lentil Dahl (VG)
Lentil Dahl (VG)
Ingredients:
2 tablespoons coconut oil
8 scallions, trimmed and thinly sliced
1 large white onion, diced
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/8 to 1/4 teaspoon cayenne pepper, to taste
2 teaspoons sea salt or to taste
1 (28-ounce) can diced tomatoes
6 cups filtered water
1 cup green lentils
1 cup split red lentils*
1 bunch cilantro, stemmed and roughly chopped
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Instructions:
Heat the coconut oil in a large stock pot over medium heat-high.
Add the scallions and onion, and cook for 7 minutes, or until softened.
Add the garlic, cumin, coriander, paprika, cayenne pepper, and sea salt, and continue to cook for another 3 minutes, or until beginning to brown and caramelize.
Stir in the diced tomatoes and water, increase the heat to high, and bring to a boil.
Add the lentils, reduce the heat to medium-low, cover, and simmer for 1 hour, stirring every 10 minutes or so to break down the lentils.
Taste and season with more salt and cayenne pepper, if desired.
Turn off the heat and stir in the cilantro.
Serve over warm basmati rice, if desired.
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Credit: Blissful Basil
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