Red Lentil Dal

Recipe

Vegan & Gluten-Free

Serves 6 - 8

Ingredients:

1 tbsp olive oil

3 carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

2 cloves garlic, minced

5 cups vegetable broth

3 cups water

3 tsp sea salt

1/2 tsp pepper

16 oz red lentils

1 tsp cumin

1 Tbsp turmeric

3 Tbsp coconut oil

A handful of cilantro, chopped

1/2 lemon, juiced

1/2 Tbsp ginger, minced

Instructions:

1. Rinse and strain lentils in cold water and set aside.

2. Chop onion, carrot, celery, mince garlic and add to a stock pot over medium high heat with 1 tbsp olive oil, salt and pepper. Stir frequently.

3. When onion is translucent, add the cumin and turmeric and stir for one minute.

4. Add the broth, water and lentils and bring to a boil, covered.

5. Let the soup boil for 1 minute and then reduce heat to simmer, covered until lentils are very soft and form a near puree texture. Stir occasionally to make sure lentils aren’t sticking to the bottom of the pot.

6. Once cooked, add lemon and ginger, add cilantro, and stir. Add more salt to taste.

7. Serve or let cool and store in air-tight containers in the fridge or freezer (store them in serving sizes for easy use through the week). Keeps in the fridge for about 1 week.