Red Lentil and Potato Daal

Daal is one of my most favourite dishes! It offers deep spices and flavours of garlic, turmeric, ginger and curry. The dish is extremely hearty and also happens to be high in protein!

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Serves: 4-6

Prep Time: 5min

Cook Time: 35min (excluding dry lentil cook time)

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Mise En Place:

• Red Lentils (I use raw red lentils and simmer them for 60min before this recipe... so much better than canned!)

• Basmati Rice, cooked

• 2-3 medium Golden potatoes, chunked

• Olive oil

• 1 medium white onion

• 1 inch fresh ginger, minced

• 2 cloves garlic, minced

• 1 tablespoon yellow curry powder

• 1/2 teaspoon crushed red pepper flakes

• 3 1/2 cups vegetable stock

• 2 tablespoons curry paste

• salt

• handful fresh cilantro, chopped

• 1/4 cup coconut oil

• 1 tsp chili flakes

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How To Make:

1. Build the foundation: The Paste! *See Below for more critical notes on this step**
   -In a large stock pot, set at low heat and add oil. Add onion to sautee until tender, add garlic, ginger, yellow curry powder and cook down until fragrant. Add curry paste and salt. Scrape bottom of pot to incorporate anything that sticks. Cook down for at least 8 minutes. 

2. Slowly add vegetable stock and stir until paste is absorbed in stock. Add cooked red lentils and potatoes. Add a generous amount of salt!

3. Bring to a low boil, then simmer and stir frequently for up to 30 minutes (until potatoes are tender). Add handful of fresh cilantro (for all cilantro haters, you can hardly taste it.. it is meant to accentuate current spices). Note: Keep pot lid OFF.

4. Cook down until the consistency becomes thicker. If it doesn't, add a tbsp of thickener such as flour or corn starch and cook down until it thickens. Taste, and add salt if needed! I usually salt it at this step again to bring out all the spices.

5. In a small side pot, add coconut oil, chilli flakes and a dash of fresh minced ginger.

6. Plate with rice, and top with coconut oil, chilli flake ginger mixture (1-2 tsps)

7. Enjoy!

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