Red Lentil Dal - alive magazine

Name: Red Lentil Dal - alive magazine
Ingredients: 2 Tbsp (30 mL) unrefined virgin coconut oil or ghee; 2 tsp (10 mL) cumin seeds; 2 tsp (10 mL) black or brown mustard seeds; 1 small yellow onion, finely diced; 1 Tbsp (15 mL) peeled and finely minced fresh ginger root; 2 tsp (10 mL) turmeric; 2 tsp (10 mL) ground cumin; Sea salt; 1 - 28 oz (796 mL) can diced tomatoes, drained; 7 cups (1.75 L) low-sodium vegetable stock or water; 2 cups (500 mL) dry red lentils, rinsed and drained; 1 cinnamon stick; 1 tsp (5 mL) fresh squeezed lime juice; 1/2 tsp (2 mL) agave syrup; 1/4 cup (60 mL) finely chopped fresh cilantro; Thick Greek-style plain yogurt

www.alive.com

This lovely dal lends itself well to diced butternut squash in place of lentils. The kick of lime and smooth, creamy yogurt swirled on top add delicious…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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