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Dahl Recipe

Another delicious and health promoting recipe from my great friend Judy Converse. I love this over steamed cauliflower. Also good with bratwurst or chicken sausage. More calories? For underweight kids I add chopped sweet potato to this recipe. Did you love this recipe? Don't miss a single one!! Join today and get your FREE copy of Dr. Jill's Paleolicious Snack Ideas!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soups
Cuisine International
Servings 8

Ingredients
  

  • 2.5 Cups Raw Red Lentils Rinsed
  • 6 Cups Water
  • 2 Tbsp Coconut oil
  • 1 Tbsp Sesame oil
  • 2 Tbsp Turmeric
  • 2 Tbsp Cumin
  • 1 Tsp Cayenne Pepper
  • Sea Salt To taste
  • 1 Tbsp Curry Powder
  • 1 Tbsp Black Mustard Seeds and cumin seeds - Optional-for extra kick
  • 5-6 Carrots Diced
  • 1 Onion Diced
  • 5-6 Cloves Garlic Minced
  • 1 Can Coconut Milk Unsweetened
  • 3 Bay leaves

Instructions
 

  • Add lentils and water to a pot. Cover and bring to a boil. Cook for 5 minutes or until foam appears on top. Reduce heat to steady simmer and skim off the white foamy stuff with a spoon or flat wood spatula. Continue cooking this at medium heat for 30 minutes or until soft.
  • In a separate saucepan, sauté to soft in 2-3 TBSP coconut oil and 1 TBSP sesame oil and add all spices, onion, garlic and carrots.
  • Transfer the spice and veggie mixture to the lentils. Stir in coconut milk.
  • Add 3 bay leaves.
  • Continue simmering for up to four hours, stir occasionally to prevent sticking at bottom of pan. Season to taste with more hot spices, salt or pepper.