Warming Up with Delicious Dahl
In the cold winter months, it is nice to have a few go-to warming recipes handy. This dahl recipe is a favorite of mine as it is easy and loaded with great nutrients. Many of the ingredients are known to have cancer fighting and preventing properties, as well as anti-inflammatory effects. Garlic is also known for its anti-viral and anti-bacterial benefits, so it’s a great way to support your immune system in flu season! I usually make a double batch so I can freeze the extra for easy lunches later on.
2 tbsp coconut oil
1 onion, finely diced
3 tbsp ginger, grated
4 to 5 cloves garlic, minced
1 tsp turmeric
1 tsp cumin
½ to 1 tsp cayenne pepper
3 cups water (or chicken/vegetable broth)
1 cup dried red lentils, rinsed
3 tomatoes, seeded and diced
Sauté onion, garlic and ginger in a pot for a few minutes. Add turmeric, cumin and cayenne and sauté for another minute or so, stirring frequently (add more coconut oil or ghee if needed). Add water and lentils and bring to a boil. Simmer until lentils are tender. Add tomatoes and salt according to taste. Let simmer for another 5-10 minutes.
This recipe is best made ahead of time to let flavors blend for a few hours, or overnight if possible. If it tastes bitter, add a bit more salt. You can eat it as a soup or serve it over brown rice. If you find it too spicy, serve with a bit of plain yogurt on top, and for those of you who love it, cilantro can also be a nice addition.
Provided by Kristi Easton, massage therapist and holistic nutritionist