Red Lentil Dal Bowl (Vegan)

Indian cuisine is one of my favorite foods to eat! Not only is it crazy delicious, but it’s diverse and also really healthy! Indian cooking uses spices like turmeric, ginger, garlic, and green chiles, which all have medicinal and healing properties. Indian food supports immunity, inflammation, and brain function. These are all reasons I love cooking and sharing Indian recipes. I hope you enjoy this delicious Red Lentil Dal Bowl!

Red Lentil Dal Bowl

~ serves 4 or more

1 cup red lentils

1 yellow onion

2 inches fresh turmeric

2 inches fresh ginger

1/2 teaspoon salt

2 tablespoons coconut oil

3 cups vegetable stock

1 large sweet potato, unpeeled

1/2 lemon, juiced

Directions:

Wash & drain the lentils in a fine mesh colander. Peel sweet potatoes & cut them into small cubes, about the size of a chickpea, set aside. Peel & grate fresh turmeric & ginger with a Microplane zester & set aside. Finely chop onion & add to a saucepan with coconut oil over medium heat. Sauté for 5 minutes. Add grated ginger & turmeric to pan & sauté for an additional minute. Add remaining ingredients & simmer over low heat until the liquid is mostly absorbed & the sweet potatoes are tender for about 20 minutes. serve over your favorite steamed grain (i used red quinoa) and top with cilantro.

Quick pickled cabbage ~ to top 4 portions of lentils

1 cup sliced red cabbage

1/2 teaspoon sea salt

1 cup rice vinegar

Directions:

Use a knife and thinly slice washed red cabbage then submerge in vinegar for at least 20 minutes, or overnight. You can add flavors like crushed garlic and ginger to the vinegar for an extra zing. .

Sautéed greens ~ to serve with 4 portions of lentils

4-6 cups loosely packed bitter greens (I used red swiss chard)

1-2 teaspoons coconut oil

Salt & pepper

Directions:

Wash & dry greens (I used red swiss chard, but you could use kale, spinach, or your favorite green). chop greens into 1-inch strips. heat coconut oil over medium heat & toss greens in oil. cover pan & let wilt. I like my greens to be vibrant in color & retain a bit of their shape.

Cilantro-lime coconut cream ~ to top lentils

1 cup full fat coconut milk

1/2 - 3/4 cup loosely packed cilantro leaves

1/4 teaspoon sea salt

juice of 1 lime

Directions:

Combine ingredients in a blender. This dressing should be slightly runny & pourable. adjust consistency to taste.

Red Quinoa

Follow directions on the quinoa package.

.