Red Lentil Dahl

I shocked the hell out of myself with this one. I am utter crap in the kitchen but this recipe turned out really well and gave me some confidence to try out more. It was time consuming and I had to call sister-in-law Mary to find out how in the hell you bring food to a boil (you turn the heat up real high til ya get angry bubbles then you turn it down a bit if it calls to "simmer"). 

Ingredients:

1½ cup dry red lentils (rinsed)

1 large carrots coined (thin-ish)

1 small bell pepper (I used red and chopped it in lil' cubes.)

1 large purple onion chopped

4 cloves of garlic (I converted to 4 tsp chopped garlic from a jar.)

1 tbsp fresh minced ginger

½ tbsp olive oil

3 cup veggie broth

1 cup So Delicious original unsweetened coconut milk (I used this rather than the canned full fat coc. milk)

1½ tsp cumin

1 tbsp curry powder

1 tsp tumeric

1 tsp paprika

⅓ red pepper flakes

salt and pep to taste

½ tbsp sugar (I used turbinado/raw sugar.)

Steps:

• In a big ole pot heat oil and saute onions 3-4 minutes on medium heat.

• Add ginger, garlic, carrots, and bell pep.

• Next toss in all spices and sugar plus lentils and veggie broth, bringing to a boil.

• Simmer for 10 minutes.

• Add the coconut milk and cook 5 more minutes or until it reaches the desired thickness.

• Season with the salt and pep then serve with rice and naan!

(Original recipe kidnapped from Ela Vegan - the website is a nightmare - endless pop ups and ads everywhere. It should serve 6 and calories were 302ish per serving.)