Red Lentil Daal

Red Lentil Daal


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Prep Time: 30 Min

Cook Time: 40 Min

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1. In a medium sized pot, combine the rice and about 4 c cold water. Season liberally with sea salt and set to medium high. Once boiled, reduce heat to medium low, cover, and simmer 30 – 40 minutes until fluffy and cooked. Remove from heat and stir in the butter. Cover and cool 1 – 2 minutes.

*Continue the following steps as the rice cooks
 

1. In a large, deep frying pan begin heating the EVOO on medium heat. Once heated, add the spice blend and bloom the spices 1 minute. Add the celery and onion along with a pinch of sea salt. Stir and cook 5 minutes.

 

1. Stir in the garlic and continue cooking another 2 minutes.

 

1. Pour in the crushed tomatoes, coconut milk, and dry red lentils. Continue bubbling away on just below medium heat for 20 minutes or until lentils are tender and cooked.

 

1. Transfer the Daal to a large mixing bowl. Using an Immersion Blender, puree the “lentil sauce” until thick. Taste and adjust sea salt if desired. Return to the pan on low heat.

 

1. For service, ladle the Daal over a few scoops of the brown rice and finish with a sprinkle of fresh parsley. ENJOY!

                 Grocery List

• ¼ C EVOO
• 1 Yellow Onion, diced
• 2 Stalks Celery, diced
• 3 cloves Garlic, minced / pressed
• 798ml can Crushed Tomatoes
• 400ml can Coconut Milk
• 2 C Low Sodium Vegetable Stock
• 1 ½ C Dry Red Lentils
• 2 C Brown Rice
• 2 Tbsp. Unsalted Butter
• Spices

• 1 ½ Tsp. Curry Powder
• 1 ½ Tsp. Red Pepper Flakes
• 1 Tsp. Ginger Powder
• 1 Tsp. Ground Coriander
• ½ Tsp. Pepper
• ½ Tsp. Cardamom
• ½ Tsp. Cumin
• ½ Tsp. Ground Cloves
• ½ Tsp. Cinnamon

• Sea Salt
• Fresh Parsley - Garnish