This simple dal is the ultimate recovery food after long days of outdoor activity and intense exercise. Although it seems plain, warm spices add a complexity of flavor that will make you want to savor every bite. Plus, you can add whatever toppings you like! It's especially good when mixed with sautéed onions, dark, leafy greens, and tempeh for extra protein.

Spiced Coconut Dal [Vegan]

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Serves

5

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Ingredients

  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 medium yellow onion
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chipotle powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon sea salt
  • Fresh ground pepper
  • 1 1/2 cups split red lentils
  • 1 Roma tomato, diced
  • 3 cups water
  • 1/2 13.5-ounce can full-fat coconut milk
  • 4 bay leaves

For the Optional Toppings:

  • 1 onion, diced and sautéed
  • Tempeh
  • Greens of your choice
  • Sauerkraut
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Preparation

  1. In a medium saucepan, heat the coconut oil over medium heat. Add the cumin, mustard, and fenugreek seeds, and sauté until they start popping. Then, add the onion and continue to sauté until glassy.
  2. Once the onion is glassy add the cayenne, chipotle powder, ground coriander, ground cumin, and ground turmeric, as well as sea salt and fresh ground pepper. Stir to mix well. Then add the lentils, tomato, and the fresh water. Bring the mixture to a boil.
  3. Once the lentils are bubbling, reduce heat to a simmer and continue to cook lentils for about 10 minutes. Then add the coconut milk and 4 bay leaves and continue to simmer until lentils are tender, about another 10 minutes.
  4. Store lentils in a glass container and refrigerate. They will thicken as they cool.
  5. Serve warm, as a side or as an entrée. If using onion, chop and sauté it just before serving. Divide the sautéed onion among the dishes.
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