RED LENTIL DAL

4 servings, 30 minutes

INGREDIENTS

• 3/4 cup red lentils

• 1/2 tsp cinnamon powder

• 1/4 tsp cardamom powder

• 1 inch ginger, grated

• 1/2 tsp turmeric

• 4 cups veggie broth

• 3 bay leaves

• 3 tbsp ghee

• 1 tsp cumin seeds

• 1/4 tsp whole cloves

• 1/2 cup leeks, chopped (optional)

• 1 bunch of kale, chopped, stems removed (2 cups)

• 1/2 tsp salt (adjust to taste)

• Pinch of black pepper

• Fresh lime juice for topping

• Freshly chopped cilantro for topping

• Cooked cumin rice or another whole grain for serving (optional)

  
  

DIRECTIONS

1. Add lentils to a large pot with the veggie broth, turmeric, cinnamon, cardamom and bay leaves. Bring to a boil, then reduce to a simmer, covered for about 30 minutes.

2. In separate small sauce pan, heat the ghee over medium heat. Add the whole cloves and cumin seeds. Heat in ghee until aromatic.

3. Add the leeks and grated ginger to the ghee & spices. Heat until leeks are translucent.

4. Add spice and ghee mixture to the red lentils.

5. Add the chopped kale.

6. Allow the spices to marinate in the red lentils for an extra 5 minutes.

7. Add salt and pepper and top with lime juice at the end of cooking. Serve with freshly chopped cilantro and cooked cumin rice or another whole grain.

   
   

#fall #winter #indian #vata #kapha #onepotmeal

Notes

• Easy simple meal to eat when you are out of groceries, its cold, rainy, or dry out and you want something warm and cozy.

• Best for vatas and kaphas. Could be made better for pittas by reducing the spice level. Omit the cloves, bay leaves, and leeks if pitta.

• Option to serve this with a cooked whole grain - any of the #sidegrainoptions will do for vata and pitta. Use quinoa or barley for kapha.