Speedy 8-Ingredient Pantry Dal

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Adapted from https://ohsheglows.com/book/

Ingredients

  • 1 heaping tablespoon virgin coconut oil or olive oil

  • 4 cups peeled (if necessary) and diced veggies*

  • 1 cup uncooked red lentils

  • 1 cup water, plus more if needed

  • 1 (14-ounce) can diced tomatoes

  • 1 (14-ounce) can light coconut milk

  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons minced onion**

  • 1 heaping tablespoon red curry paste, to taste

  • ¾ to 1 teaspoon fine sea salt, to taste

  • Freshly ground black pepper, to taste

Serving suggestions:

  • Cooked basmati rice or grain of choice

  • Fresh chopped cilantro leaves

  • Fresh lime juice

  • unsweetened coconut

Directions:

  1. In a large pot, melt the coconut oil over low-medium heat.

  2. Peel (if necessary) and dice the veggies into 1/2-inch pieces. Add them into the pot and stir until combined. Increase heat to medium.

  3. Add in the rest of the ingredients (lentils, water, diced tomatoes [with juices], coconut milk, all the spices, salt, and pepper). Stir until combined.

  4. Increase heat to high and bring to a low boil. Reduce heat to medium and cook, uncovered, for 18 to 30 minutes, until the veggies and lentils are tender; the cook time will depend on the types of veggies you use, and their size. Stir the dal frequently while cooking, and reduce the heat if necessary to prevent it from sticking to the pot. (If you’re using potatoes, I suggest covering the pot while cooking since they don’t contain as much water to “cook off”. You may need to add more water to thin the mixture.)

  5. If desired, serve over rice, and garnish with cilantro, lime and or unsweetened coconut (it’s still great without these additions, though!).

* You can use any veggies you like! I use it as a way to clean out the vegetable drawer in the fridge! Here I used broccoli, yellow squash, onion, grape tomato and spinach.

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