Simple Dahl
 
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We love lentils in our house! Rich in protein, minerals (iron!) and fibre, they make a great budget-friendly meal anytime of the day. Enjoy this super simple recipe as a mildly spiced soup or stew. It makes a great lunch or dinner and I have even been known to have this for breakfast too!
Author:
Serves: 4 to 6
Ingredients
  • 1 cup red lentils
  • 3 to 6 cups pure water or to desired consistency
  • ½ tsp sea salt or more to taste
  • ½ tsp turmeric
  • ½ tsp cardamom
  • 2 cloves crushed garlic
  • 1 tsp or more fresh ginger, grated
  • pinch cayenne pepper
  • ½ tbsp maple syrup or 4 to 6 drops of plain liquid stevia extract
  • 1 tomato, chopped
  • 1 large carrot, grated or chopped
  • 1 onion or leek, finely chopped
  • 1 tbsp coconut oil
  • 2 cups arugula or other chopped veggies (other suggestions: peas, kale, spinach)
Instructions
  1. Rinse the red lentils in a sieve under cold water.
  2. Add lentils to a medium/ large pot, then add 3 to 6 cups of water, depending on how thick you want it. You can start with 3 cups then add more water later.
  3. Bring lentils to a boil, then turn down to a simmer, and add salt, tumeric, cardamom, garlic, ginger, cayenne and maple syrup. Give it a good stir to incorporate.
  4. Next add the chopped tomato and grated carrot.
  5. Add the lid to the pot and let simmer on low heat for 15 to 20 minutes or until the lentils and carrots are soft.
  6. While the lentils are cooking, sauté the chopped onion in the coconut oil.
  7. Add the onions or leek and the arugula or other veggies to the lentils, and cook for a few more minutes to allow the arugula/veggies to wilt or cook through.
  8. Add more water and salt to taste.
Recipe by at https://www.cathyrussellcreativenutrition.com/simple-dahl/