45 minutesDinner

Ginger red lentil daal

Makes: four servings
Makes: four servings


  • 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


  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.