Indian Red Lentil Dahl is one of my favorite vegan plant based Indian meals. It's rich in nutrients and minerals, packed with a lot of protein and iron. When I feel a little bit down or sick this meal is an energy and mood booster, and trust me I feel much better with a bowl of lentil soup in my stomach. Another thing I love about this recipe is that it cooks really fast, the whole recipe is done in 30 minutes.
INGREDIENTS:
​2 cup red lentils
2 tablespoons coconut oil for cooking
1-2 tablespoon extra-virgin olive oil
1 tablespoon cumin seeds
1 teaspoon black cumin seeds (Kala Jeera)
1-2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon fennel seeds
1/2 diced yellow onion
3 garlic cloves, minced
1 tablespoon finely minced fresh ginger root
1 teaspoon ground turmeric
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon paprika
½ teaspoon crushed red pepper
1 teaspoon black pepper
3 teaspoons Himalayan pink salt
1 medium tomato, diced
2 medium potatoes washed and peeled, diced
2 carrots washed, sliced
5 leaves chopped fresh culantro (can substituted for fresh cilantro/coriander)
Juice of one half a lemon
Chopped culantro / cilantro leaves for garnish
Instructions:
Wash the red lentils and drain.
Place the lentils in a medium saucepan along with 6 - 7 cups of room temperature filtered water.
Bring to a boil and then turn down the heat, add ground cumin, ground coriander, dried parsley and basil, black pepper, paprika, red pepper along with the chopped potatoes and carrots. Allow the lentils to cook for 20 minutes.
Meanwhile, heat the coconut oil in a medium skillet set over medium heat. Add the cumin seeds cook for 30 seconds, until fragrant, and add the black cumin seeds and fennel seeds, cook for another 30 seconds.
Add the onion and ginger, cook for 4 minutes, until the onions are turning translucent, then add the garlic and cook for 1 minute.
Add fresh cilantro leaves, turmeric, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes.
Once the lentils are cooked, add the spiced onion mixture into the lentils pot, stir well, and cook for 5 more minutes. Taste and add more salt if it’s needed.
Remove from the heat and add the olive oil and lemon juice, stir well.
Garnish with more fresh culantro / cilantro, pumpkin seeds and hemp seeds.
