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Indian Spiced Red Lentil Dal - CaliZona

8 to 10 Servings

Ingredients

  • 1/4 Cup Raw Coconut Oil
  • 1/2 White Onion - diced
  • 2 - 3 Garlic Cloves - minced
  • 2 Teaspoons Fresh Ginger Root - grated or microplaned
  • 2 - 4 Serrano Chilis - minced
  • 2 Teaspoons Mustard Seeds
  • 1 Teaspoon Cumin Seeds
  • 2  Unsalted Vegetable Bouillon Cube
  • 9 Cups Filtered Water
  • 3 Cups Red Lentils
  • 1 Cup Crushed Tomatoes Ilike Eden or Bionature in the Glass Jar
  • 3 Tablespoons  Turmeric Powder
  • 1/4 Teaspoon Black Pepper
  • 1/8 Teaspoon Cinnamon Powder
  • 1/8 Teaspoon Nutmeg Powder
  • 1/8 Teaspoon Clove Powder
  • 1 Tablespoon + 2 Teaspoons Sea Salt or to taste
  • 2 Cups Cilantro - minced

Instructions

  1. Prep the onions, garlic, ginger and peppers and set aside.
  2. Rinse the cilantro and dry then mince and set aside.
  3. Rinse the lentils really well, stirring to make sure they don't stick together. Set aside.
  4. In a large soup pot or dutch oven,  on medium-low heat, add coconut oil.
  5. When the oil is hot, add the mustard seeds and cumin seeds and stir until fragrant and popping.
  6. Add the onions and when they become translucent add the garlic, ginger and peppers.
  7. Stir for a couple of minutes until the garlic starts to become golden.
  8. Add a couple of tablespoons of water and the bouillon cubes.
  9. Mash them and stir in well.
  10. Add the water and the lentils and turn to high heat.
  11. Stir while it heats up and make sure to scrape the bottom to make sure the lentils don't stick on the bottom of the pot.
  12. Turn the heat down to medium-low or a little lower if necessary.
  13. Cook for about 20 minutes or until the lentils are cooked.
  14. Stir in the tomato sauce, spices, salt and cilantro.
  15. Cook for 30 more minutes.
  16. If you like a smooth texture to your soup you can put all of it in a food processor (blender or hand blender) to puree or only puree half for a slightly textured soup or leave it as is.