Red Lentil & Coconut Dal with Spiced Rice

This is one of those recipes that I just never get sick of. It's so easy to make, lends itself to playing around and customizing it (try spooning the dal inside baked pita or phyllo cups for a delicious and simple appetizer!), and, best of all, the leftovers are SO tasty since the flavors intensify nicely in the fridge. Cannot recommend enough adding this to your regular rotation!

Dal

1 medium onion, diced

2 T coconut oil

1 T ginger, minced

2 cloves garlic, minced

1 t cumin

1.5 tsp coriander

1 t turmeric

1 T chili powder

1 T curry powder (I highly recommend making your own blend!)

2 t salt

2 cups vegetable stock

1 1/2 cups red lentils, rinsed

1 can coconut milk (regular or reduced fat, up to you!)

2 medium zucchini, diced

1/2 cup cilantro

fresh lime juice

1. In a large pan, heat the coconut oil and add the onion, sautéing until the edges are golden, about 6-8 minutes.

2. Add the ginger and garlic and cook 1 minute, stirring.

3. Add the cumin, coriander, turmeric, chili powder, curry powder, and salt, and cook another minute.

4. Add the stock, lentils, and coconut milk, stirring to combine, and bringing to a boil.

5. Reduce to a simmer and cook, covered, for 5 minutes.

6. Add zucchini and simmer, covered, until lentils are tender, about 15 minutes.

In the mean time, prepare the rice:

Spiced Rice

2 cups cooked rice (cooked in vegetable stock for best flavor)

1 1/2 T coconut oil

1 t sea salt

1/4 t each: mustard powder, cumin, chili, coriander

pinch cardamom

pinch turmeric

7. Heat the coconut oil in a small pan and add the salt and spices.

8. Cook, stirring, for 2 minutes, letting spices heat and flavors intensify.

9. Add rice and cook, stirring, for 2-3 minutes. Set aside.

10. Once the lentils and zucchini are tender, spoon rice and dal into bowls, and garnish with lime juice and cilantro to taste.

I like my dal super thick, and often use it to fill samosas, burritos, and enchiladas, but you can thin it with additional vegetable stock to make it more of a soup. This is a recipe that does well with freezing and reheats very nicely. Enjoy!