45 minutes Dinner

Ginger red lentil daal

Makes: four servings
Makes: four servings

Ingredients

  • 2 red onions
  • 2 tbsp coconut oil
  • 1 ½ tbsp minced ginger
  • 1 ½ tbsp minced garlic
  • 1 ½ tbsp curry powder
  • 1 ½ cups red lentils (dry)
  • 2 ⅔ cups vegetable broth
  • 2 green bell peppers
  • 2 green apples
  • ½ cup tomato paste
  • ¼ cup tahini
  • ¼ cup cashews

Steps

  1. Peel and dice onion . Heat coconut oil in a large pan. Add onion and cook until softened, 3 to 4 minutes.

  2. Add ginger , garlic and curry powder . Cook about 4 minutes, stirring frequently.

  3. Add lentils , broth and a pinch of salt. Bring to a boil, reduce heat and simmer, stirring occasionally, about 20 minutes, adding extra broth or water if needed.

  4. Meanwhile, cut top off the green bell pepper . Remove seeds and membrane, then dice into ½-inch pieces. Peel and dice green apple . When lentils have cooked 10 minutes, add green bell pepper , green apple and tomato paste . Cook 5 minutes more, or until lentils are tender. Season with salt and pepper to taste.

  5. Divide daal into bowls and drizzle with tahini . Sprinkle with cashews .