Curried Red Lentil Dal With Sunchoke
[Vegan, Gluten-Free]

For the Dal:

• 1/2 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon caraway seeds
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon mustard seeds
• Seeds from one cardamom pod or a dash of ground cardamom
• 1 teaspoon turmeric
• 1 bay leaf
• 1/3 cup red lentils, washed thoroughly and drained
• 1 tablespoon onion flakes
• 1/2-1 teaspoon dried garlic
• 1 tablespoon dried celery (optional)
• 4.2 ounces butternut squash or any other winter squash
• 1 ounce sweet potato
• 0.7 ounces sunchoke
• 1 small pak choi (add later)
• 1/4 teaspoon Himalayan salt
• Black pepper to taste
• A splash of coconut milk or other non-dairy milk
• Fresh coriander, to garnish

For the Salad:

• 3.5 ounces Romaine lettuce
• 2.8 ounces red cabbage, chopped
• 2.1 ounces turnip, grated
• .7 ounces parsnip
• 1 ounce avocado
• Some carrot and red bell pepper to garnish (optional)