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    Red Lentil Dahl


    • 2 tbsp Coconut Oil
    • 2 Onions, chopped
    • 4 Large Carrots, grated
    • Salt & Pepper, to taste
    • 7 Garlic Cloves, minced
    • 1 tbsp Minced Ginger
    • 1 tbsp Turmeric
    • 1 tbsp Garam Masala
    • 1 tbsp Ground Cumin
    • 1 tsp Thyme
    • 8 cups (2L) Vegetable Broth
    • 3 cups (600g) Red Lentils
    • 1 can (400ml) Coconut Milk or Cream
    • Juice of 2 Limes


    1. In a large pot, heat the coconut oil. Add in onions, carrots, a generous pinch of salt and pepper. Cook on medium-high heat until golden.
    2. Add the garlic, ginger, spices and cook for 1 minute. Add in the vegetable broth and lentils. Bring to a boil and then bring down to a simmer. Simmer for 20 minutes covered.
    3. Once the lentils are tender, add the coconut milk or cream and lime juice. Simmer for an approximately 10 minutes.
    4. Enjoy in a bowl as soup or on top of rice.


    Notes: Store in the refrigerator for 5-7 days.


    Prep Time: 25 Minutes
    Cook Time: 33 Minutes
    Total Time: 58 Minutes
    Yield: 1 Large Pot


    Thanks to @veganmontreal