1 tablespoon organic coconut oil
1/2 cup onion (small dice)
1 large clove garlic (minced)
1 cup red lentils
2 1⁄4 cup vegetable stock or organic chicken stock
2 tablespoons tomato paste
2 tablespoons Madras curry paste
Season with sea salt
3 tablespoons organic sour cream (optional)
In a saucepan, melt the coconut oil and sautée the onion over medium heat for about 3 minutes.
Add the garlic, tomato paste and curry paste, sautée for another 2 minutes.
Add your lentils and stock, cover and simmer on low for 15 minutes stirring occasionally.
Take the dahl off the heat and let it sit covered for 10 minutes to finish cooking.
Top your dahl with sour cream, fresh mint or cilantro and season with sea salt.
Cook Outside the Box
As seen in the picture above, I served this delicious warm dahl over steamed kale, roasted sweet potato wedges and roasted cauliflower.
Clean and de-stem the kale, I like to steam about 1 1/2 cups of fresh kale per serving. Steam the kale for about 3-4 minutes or until tender, and then toss the nutrient dense steamed kale with a little organic coconut oil, sea salt and garlic powder.
I roasted the cauliflower florets and sweet potato wedges with a little coconut oil and Indian red curry powder.
Follow these directions on how to roast vegetables, Roasted Vegetables.
Put all of these delicious and powerful foods together and you have the above picture and a happy belly.
P.S The dahl freezes like a dream, so double up yo!