I am very aware this recipe makes 11 cups but it freezes soooo well so don’t let that stop you from giving this recipe a try! I make up a batch on the weekends and store leftovers in single size portions in the freezer. When reheating, just add a bit of extra water and give it a good stir.
This recipe is perfect for winter – it’s basically a warm hug in a bowl. And since we’ve had a few cold weather alerts here in southern Ontario, this recipe comes to you at the perfect time.
I know it might seem like a lot of ingredients, but it’s mainly spices. I would recommend you measure out your spices before cooking. You can measure them out into one small bowl since they get tossed into the pot at the same time. You can also opt for pre-shredded carrots too, if you really want to speed things up!
I like to serve mine with a side of brown basmati rice or some warmed naan bread, but you can serve it as-is.
- 2 tbsp ghee or coconut oil
- 1 medium yellow onion diced
- 1 garlic clove, minced
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- salt, to taste
- 1 BPA-free can of diced tomatoes 796 ml or 28 oz
- 1 cup carrots shredded (about 1-2 carrots depending on size. Don’t worry if you go a bit over)
- 2 cups red lentils dry & uncooked
- 4 cups filtered water
- 2 cups low sodium organic vegetable broth
In a stock pot heat the ghee or coconut oil on medium heat
Sauté the onions until translucent
Toss in the garlic and all of the spices, mix until combined
Add in the tomatoes, carrots, lentils, water and veggie broth, stir
Bring to a boil
Reduce to low and simmer, partially covered, for about 25-30 minutes stirring occasionally – or until the lentils are cooked
Optional: Use an immersion blender to blend the dhal, giving it a creamier texture
Continue to simmer an additional 5-10 minutes