Red Lentil Dal
The absolute most comforting and satisfying of healthy meals I can think of is a bowl of warm, thick, creamy Dal. It also happens to be vegan. This is one of my favorite weeknight meals to whip up in a hurry that gets even better the next day. Serve with fresh chopped cilantro, a squeeze of fresh lemon juice and sliced red chili for an extra pretty presentation.
Ingredients
3 TB olive oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp ground turmeric
1 yellow onion, halved and thinly sliced
1 garlic clove, finely chopped
2 TB finely chopped fresh ginger
1-2 small fresh red chiles, thinly sliced
1 quart low-sodium vegetable broth
1, 14-ounce can full-fat coconut milk
1, 14-ounce can low-fat coconut milk
2 cups red lentils
2 TB chopped cilantro stems, plus chopped leaves for garnish
1/2 pound kale, stemmed and leaves coarsely chopped (@4 cups)
1 1/2 teaspoons fresh lemon juice, plus lemon wedges for serving
Sea salt
Freshly Ground Black Pepper
Instructions:1- In a large saucepan, heat 1 tablespoon of the olive oil. Add the cumin & fennel seeds and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 2 tablespoons of olive oil and the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic, ginger and half of the sliced chiles and cook, stirring, for 1 minute.
2- Add the vegetable stock, coconut milks, red lentils and cilantro stems to the saucepan and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 15-20 minutes. Add the kale and cook until tender, about 5 minutes more. Stir in the lemon juice and season with plenty of salt (1TB or so) and pepper.
3- Spoon the dal into bowls. Top with the remaining sliced chiles. Garnish with chopped cilantro and serve with lemon wedges.
Make Ahead- The dal can be refrigerated for up to 3 days. Reheat gently, adding more water if necessary to help thin it out to desired consistency.