Red Lentil Dahl
We are so incredibly lucky to have received this cozy and nourishing recipe just in time for the winter season from our dear friend, nutritionist and chef, Darian Pestell. Darian is the owner of Nourished By Heirloom, an artisan culinary seasoning and superfood company.
They are on a mission to nourish their community by inviting the wisdom of ancient herbalism into modern home kitchens with their organic seasonings and superfood blends. Their vision as a wellness company is to offer flavourful and exceptionally delicious products to nutritionally enhance your home cooked meals. Follow them on Instagram @nourishedbyheirloom and check out their website nourishedbyheirloom.com!
Red Lentil Dahl Recipe
- 2 tbsp butter, ghee or coconut oil
- 2 medium yellow onions, diced small
- 6 garlic cloves, minced
- 2-3 tbsp ginger, minced
- 3 tbsp Curry seasoning
- 1 tsp Umami seasoning (or sea salt)
- 1 3/4 cup red whole lentils (uncooked)*
- 1 398ml can diced tomatoes (or 1 3/4 cup freshly diced tomatoes)
- 1 156ml can tomato paste
- 3 1/2 - 4 cups High-Vibe Health chicken or veggie broth
- 1 cup full fat coconut milk
- 1/2 tsp black pepper
- 1 tbsp coconut or date sugar
- 2 tbsp lime juice
- Cooked brown basmati rice
- optional garnishes: plain yogurt and cilantro
*Be sure to sort through the red lentils, picking out any rocks or debris, then rinsing under cold water very well. You can often find whole red lentils in the ethnic aisle at grocery stores. Split red lentils can be substituted, however they will yield a different texture and decrease the cooking time, so modify as needed.
- Melt the butter over medium heat in a large pot. Add the onion, garlic, and ginger, then sweat for 4-5 minutes. Add the Curry and Umami seasoning (or sea salt) and allow to cook for 1-2 minutes to unfold the flavours.
- Add the rinsed lentils into the pot, then the diced tomatoes, tomato paste, broth, coconut milk, pepper, coconut sugar and lime juice.
- Bring to a simmer, then reduce heat to low and cover for 15 minutes. After 15 minutes, remove the cover and continue to cook until the lentils are soft (another 10-15 minutes or so).
- Garnish the dahl with plain yogurt and chopped cilantro and serve with cooked rice and a side of sautéed greens for a complete nourishing meal.