It is cool and cloudy today, so I decided to make something that would warm me and the house up.
This Red Lentil Dal with Coconut Milk did the trick!
I don’t quite remember where I got the inspiration for this recipe. I’ve been making it for years. It is very easy and very filling. Enjoy!
– Linda Nelson
two small diced yellow onions
3 cloves garlic, minced
1 tablespoon fresh minced ginger
2 tablespoons refined coconut oil or water
2 cups red lentils, sorted and rinsed
1 can coconut milk (I used the light which makes this dal plenty creamy and rich)
3 cups water
1 teaspoon turmeric
1 to 2 teaspoons curry powder
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon salt
Melt the coconut oil in a soup pot. Add the onion, garlic, and ginger, and soften, stirring often, for about five minutes. You can substitute water for the oil.
Add the lentils, coconut milk, water, and spices to the pot. Bring to a boil, and then lower to simmer for about 35 minutes or until the lentils fall apart.
I often add a chopped potato after I’ve softened the garlic, onion, and ginger, and I sometimes add chopped spinach at the very end.
Serve over rice or eat on its own.