Dal with greens is our family go-to meal. Red lentils are great source of digestible protein and they cook fast…great for a last minute dinner. All the spices are excellent for digestion not to mention taste great! To ramp up the plant-based protein enjoy it with a side of quinoa.
- 1¼ cup red lentils
- 1 cup minced onion
- 1 tbsp minced fresh ginger
- 3 medium cloves garlic, peeled and minced
- 3 tbsp olive oil
- salt and pepper to taste
- 1 bunch greens, washed and trimmed
- 1 tsp cumin seed
- 1 tsp mustard seed
- 1/4 tsp ground fenugreek
Step 1: Heat 3- or 4-quart Dutch oven on medium heat. When hot, add oil. After the oil heats, add mustard seed and cumin seed when they pop add onion, ginger, and garlic. Season with salt and pepper, and sauté until translucent .When the onion is translucent, add the fenugreek. Stir into the onion mixture and fry for 30 seconds.
Step 2: Add the red lentils and 3 to 4 cups water (depending on how soupy you want your dal)
Step 3: You can add less up front, and more later if you wish). Bring to a simmer, cover and simmer. You’ll simmer for about 30 minutes, but take a look at the pot after about 15 to see if you need to adjust the water level. Add the greens and cook 5 more minutes.
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