Root Vegetable Dal
August 24, 2017
This root vegetable dal is a hearty, protein-rich meal that is vegan and gluten-free. Serve with grains or riced cauliflower, bread, and limes.
Root Vegetable Dal
This root vegetable dal is vegan and gluten-free, and is a delicious, hearty, protein-rich meal. Serve with grains or riced cauliflower. bread, and limes.
- 1 cup (250g) red lentils, rinsed
- 1 cup (250g) finely diced carrot
- 1 cup (150g) finely diced yellow onion
- 1 cup (250g) cherry tomatoes, halved
- 1 tablespoon minced garlic (3 cloves)
- 2-inch (5cm) piece fresh ginger root, peeled and minced
- 1 teaspoon ground turmeric
- 1/8 teaspoon red pepper flakes
- 3 1/2 cups (875ml) filtered water
- Celtic sea salt and freshly ground black pepper, to taste
- 2 tablespoons virgin coconut oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/3 cup chopped fresh cilantro leaves, to garnish
- 4 lemon wedges, to serve
To a medium soup pot, add the rinsed lentils, diced carrot, diced onion, tomatoes, garlic, ginger, turmeric, and red pepper flakes. Pour the water into the pot, and give everything a little stir.
Place the pot on the stove over medium heat. Bring to a boil, and then simmer for about 40 minutes, whisking the dal often. Toward the end, the lentils should be completely broken down. In the last 10 minutes of cooking, whisk the dal vigorously to encourage the breaking down of the lentils. It should appear quite soupy. Season the dal generously with salt and pepper. Keep warm.
Heat the coconut oil in a small sauté pan over medium-high heat. Add the cumin seeds, coriander seeds, and mustard seeds. Once the seeds are fragrant and popping, remove from the heat.
Portion out dal into bowls, and garnish with a teaspoon of the toasted spice oil (with the whole spices), and top with chopped cilantro. Serve with lemon wedges.