Vegan Two Lentil Dahl

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Vegan Two Lentil Dahl

Ingredients

• 2 tablespoons coconut oil
• 8 scallions, trimmed and thinly sliced
• 1 large white onion, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• 2 teaspoons sea salt or to taste
• 1 (28-ounce) can diced tomatoes
• 6 cups filtered water
• 1 cup green lentils, sorted and rinsed
• 1 cup split red lentils*, sorted and rinsed
• 1 bunch cilantro, stemmed and roughly chopped

Instructions

• Heat the coconut oil in a large stock pot over medium-high heat.
• Add the scallions and onion, and cook for 7 minutes, or until softened.
• Add the garlic, cumin, coriander, paprika, cayenne pepper, and sea salt, and continue to cook for another 3 minutes, or until beginning to brown and caramelize.
• Stir in the diced tomatoes and water, increase the heat to high, and bring to a boil.
• Add the lentils, reduce the heat to medium-low, cover, and simmer for 1 hour, stirring every 10 minutes or so to break down the lentils.
• Taste and season with more salt and cayenne pepper, if desired.
• Turn off the heat and stir in the cilantro.
• Serve over warm basmati rice, if desired.

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