Red Lentil Dahl

I had to make a Dahl immediately after having the one at Big Feast Bistro in Maple Ridge! If you haven't been, you must. Its the cutest little spot with an amazingly appetizing and creative menu, and they use local and sustainable ingredients! Any time I go into Maple Ridge their Raw Vegan S'more among many other goodies are on my mind until I get my fix.
This Dahl recipe with the help of Pinterest for some guidance is what I came up with. Since eating "cheaper" with more lentils and plant based foods has been one of my intentions lately, this Dahl was a perfect match. Most of the ingredients are already pantry staples for me. 

Lentils are one of the cheapest protein sources there are, sustainable and dense in nutrients! I always like to have some on hand, they last for ever are super versatile and quick to cook!

This recipe is also great to batch cook and eat for the week or cook for a big family dinner. It freezes well, is nutrient dense and is so cheap-cheap to make. 

Red Lentil Dahl Recipe: 


2 cups dried red lentils (optional soaked in water over night to remove gas causing anti-nutrients and help with digestion)
1 can of organic coconut milk
2.5 cups water or vegetable broth
2-3 tbsp coconut oil
1 large onion finely diced
1.5 cups of roughly chopped fresh ripe roma or campari tomatoes (you can use jarred tomatoes, try to avoid canned if possible)
1 inch grated fresh ginger, chopped very finely
5 fresh garlic cloves minced
1/4 tsp sea salt
1 tsp ground cumin
1.5 tsp ground turmeric (or use fresh)
1/2 tsp coriander
2  tsp grayam masala
1 tsp cumin seeds
1 tsp mustard seeds (if you don't have them mustard powder can be substituted)
1-2 tsp chilli flakes or chilli paste- depending how hot you like
2-3 cups fresh spinach leaves packed
1 bundle fresh cilantro or alternative herb for garnish (parsley or green onions may be substituted for the cilantro)
Optional - full fat yogurt for serving


1. Heat coconut oil, cumin seeds and mustard seeds in a sauce pan over medium-low heat, sauté for 1-2 minutes until fragrant
2. Add onions and sauté for another 2-4 minutes before adding garlic and ginger, continue to sauté until onions are mostly cooked
3. Stir in lentils, tomatoes and the rest of your spices with the broth. Once everything is at a simmer lower the heat and keep the simmer going for 25-28 minutes, stirring occasionally with a wooden spoon until lentils are soft
4. Once lentils are fully cooked stir in coconut milk and spinach only until leaves are wilted then take the pot off the heat
5. Enjoy Dahl over cooked brown or wild rice, quinoa, roasted veggies, on its own or with naan bread. Top with fresh cilantro and dollop of yogurt for some cool contrast

Health Benefits:

Benefits of Lentils: High in plant based protein, fiber and Iron, complex carbohydrates for long lasting energy

Benefits of Turmeric Root: the most Anti-inflammatory spice, cancer fighting, anti-aging, cell damage reversing properties

Benefits of Garlic and Onions: both are also rich in antioxidants, help the body to naturally remove toxins, and are powerful immunity boosters!

Coconut milk and Coconut oil: source of metabolism stimulating-fat burning mct oil and a great source of stable saturated fat, with antibacterial, antiviral and more immune supporting properties

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