When sweater weather arrives, this immune boosting bowl is the perfect addition for your next moment of cozy comfort.
1 tbsp. sunflower oil
1 medium onions, sliced
2 Tbsp garlic
2 Tbsp ginger
1 cup small diced carrots
4 scallions, chopped
1-2 bunches cilantro, chopped
1 × 26 oz whole tomatoes, mashed well
1 can coconut milk
4 cups water
1 ½ cups red lentils, rinsed
1 ½ tbsp tamari
2 tsp curry powder
2 tsp ground coriander
1 tbsp. salt
1 tsp turmeric
1 tsp cumin
1 tsp chilli powder
1 tsp black pepper
½ tsp cayenne (less if you don’t like spice)
Heat oil on medium-high heat. Add onions and saute until translucent. Add garlic and ginger and half of the salt, turn down, and cook until lightly browned.
Add spices and stir. Add crushed tomatoes. Add coconut milk and carrots, stir well.
Rinse lentils well and add them to the pot. Add water to the pot and stir well. Let simmer on med-high heat for about 30 minutes, stirring regularly to prevent the dahl from sticking on the bottom of the pot. Turn down to medium-low and continue cooking until the lentils are soft.
Once cooked, the consistency should be thick but more on the liquid side. If it is too thick then thin with water.
Add tamari, cilantro and scallions and stir well.
To treat yourself to some delicious new plant based dishes, head to Pure Kitchen (Elgin St, Westboro, Preston St & Kanata locations). New specials every week! https://www.purekitchenottawa.com/