ONE POT LENTIL DAL WITH CARROTS RECIPE

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Ingredients

  • 1 cup dry lentils, (*see recipe notes) (190 g)
  • 1 large finely diced carrot (*see recipe notes) (about 200 g)
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 red or green chili pepper, seeds removed
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce or coconut aminos
  • 3 cups vegetable broth (720 ml)
  • 1 cup canned coconut milk (*see recipe notes) (240 ml)
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • Sea salt and black pepper to taste
  • 1 tsp Sunfood’s Golden Milk Super Blend (*see recipe notes)
  • 1/2 tsp red pepper flakes (optional)

Instructions

  1. Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.
  2. Meanwhile, chop the onion, garlic, ginger, chili pepper, and carrot (*see recipe notes below). Heat oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add soy sauce, carrot, garlic, ginger, chili and reduce the heat to low.
  3. Now add all spices (ground cumin, ground turmeric, ground coriander), red pepper flakes (optional), the lentils and 3 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes.
  4. Finally, add coconut milk and cook for a further 10 minute or until the desired thickness of the lentil dal is reached. Season with black pepper, salt, and Sunfood’s Golden Milk Super Blend (*see recipe notes). Taste and adjust the seasonings as to your preference.
  5. Serve warm with basmati rice, potatoes or flatbread, garnish with fresh herbs.

Recipe source: http://elavegan

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