Creamy Coconut Lentil Dal

To future readers:

 

I made this honey-pot day 1 of the infamous 2020 coronavirus quarantine at my in-laws house and was immediately assigned meal duty for the remainder of the isolation period. Lucky for them, cooking easy, immune-boosting, inflammation-busting meals is my self-isolation past-time of choice.

I hope you too, find an ounce of refuge in this warm, aromatic dish - to help cope with whatever kind of epidemic life is currently tossing your way.

Health-promoting comfort food, for the win.

To golden lentils and a silver lining.

Cheers to surviving your winter. 

Prep time: 10 miN

Bake time: 30 min

Total time: 40 min 

Makes 6-8 servings 

Ingredients:

For the dal:

  • 2 Tbsp avocado oil, coconut oil or water

  • 1 jalapeno peppers (seeds removed & finely chopped)

  • 2 Tbsp minced fresh ginger (or 2 tsp ground)

  • 6 cloves garlic, minced

  • 1 red onion, finely chopped

  • 1 jar  (4 oz.) Thai red curry paste, like this one

  • 2 cans unsweetened Thai coconut milk

  • 1.5 cups water

  • 2 tsp ground turmeric

  • 2 tsp curry powder

  • a few large pinches sea salt, to taste

  • black pepper, to taste

  • 2 cups dry green lentils, rinsed well 

  • 1 Tbsp soy sauce or gluten-free tamari

  • 2-3 Tbsp maple syrup

  • 1/4 cup fresh lemon juice

  • cayenne pepper, as desired (for more heat)

 

For the roasted vegetables:

  • 1 large head cauliflower

  • 1 large bag or two bundles brussel sprouts

  • 1 Tbsp avocado oil

  • 1 tsp ground turmeric

  • sea salt, to taste

For serving: Brown rice, fresh cilantro + more lime for squeezing.

Directions:

Begin by pre-heating the oven to 400 degrees F on the convection setting and chopping the cauliflower and brussel sprouts. Toss them on a parchement-paper lined baking tray and drizzle with avocado oil, a sprinkle of sea salt, the ground turmeric and set aside.

 

Heat the oil in a large pot over medium heat. Once hot, add in the chopped jalapeno, ginger, garlic and red onion. Saute for 3-5 minutes. 

Add the red curry paste and stir well. Add the coconut milk, water, turmeric, curry powder, salt and pepper. Stir well and bring to a simmer.

At this time, toss the cauliflower and brussel sprouts into the preheated oven for about 20 minutes, or until hot and crispy.

Once the vegetables are in the oven, add the dry green lentils, soy sauce, maple syrup and lemon juice to the pot. Stir well, and let simmer for about 20 minutes, or until the lentils are tender. 

Once the lentils are tender, taste the dal and adjust any seasonings as needed, adding a pinch of cayenne as desired. 

Serve the warm dal and roasted veggies over brown rice and garnish with cilantro and freshly squeezed lime.

 

Devour and ENJOY!

This dish saves beautifully in the fridge for 3-5 days. The texture and flavor actually enhances when left to marinate for a bit, so get ready for some 11/10 lefties this week. 

To healthy meals worth making a habit of. Cheers, friends. 

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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