Red Coconut Dahl Recipe

Red Coconut Dahl Recipe

Ingredients

Makes 4 :Servings

Prep: 5 minutes

Cooking Time: 35 minutes

Serving size 1/4 of recipe

Calories 399 Protein 20 g Carbohydrates 55 g Fat 11 g Fiber 11 g Sugar 11 g Sodium 30 mg

• 1 tablespoon coconut oil
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1/2 cup diced white onion
• 1 (4.5-ounce) can chopped green chilies, drained
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• 1 (15-ounce) can crushed tomatoes
• 1 (14-ounce) can lite coconut milk
• 2/3 cup vegetable broth
• 11/2 cups uncooked red or green lentils
• sea salt and black pepper
• garnish: fresh cilantro, lime juice

Method

1. To a large nonstick skillet over medium heat, add the coconut oil, garlic, ginger, and onion
2. Cook until the onion begins to brown, 2 to 4 minutes, being careful not to burn the garlic
3. Add the green chilies along with the turmeric, cumin, and cayenne (if using) and cook for 3 to 5 minutes
4. You’re looking for fragrant-not burning
5. Reduce the heat if necessary
6. Add the tomatoes, coconut milk, broth, and lentils
7. Bring the mixture to a boil, then reduce the heat to a simmer
8. Cook, uncovered, stirring occasionally and adding 1/2 cup of water at a time if the liquid level starts to dip too low, until the lentils are tender and the sauce has thickened, 30 to 35 minutes
9. Season to taste with salt and pepper
10. Garnish and enjoy!
11. Serve

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