Red Dhal

So I have been eating a plant-based diet now for a couple of months and it is going very well. I am not missing meat or dairy what so ever and I am feeling really good about everything. One of the first recipes I tried was a red lentil dhal. I have made it now at least 15 times and have tweaked it to my liking. Because red lentils cook so quickly this is a fast “go to” recipe in my house. My kids are not fans, but my husband and I love this recipe.

2 cups red lentils, rinsed.

1 red bell pepper diced

1 green bell pepper diced

1 cup riced sweet potatoes (optional)

3/4 red onion diced

2 teaspoons minced garlic

1.5 teaspoons grated fresh ginger

1 can diced tomatoes (pour into bowl and squish with hands to puree a bit more)

1/4 cup tomato paste

1/2 cup coconut milk from can

1.5 tablespoon curry powder

1.5 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

.5 teaspoon salt

.5 teaspoon black pepper

2 tablespoons lime juice

Cook lentils in 4 cups of water, bring to boil. Once at a rolling boil turn down to a simmer and add all of the other ingredients. Once everything is added stir and bring back to a boil for about 10 mins while stiring often. Turn back down to a simmer for another 5 mins, again stirring often. Turn off heat and cover. Serve over brown rice.

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