tomato free dahl

2 tablespoons organic unrefined coconut oil
1 shallot, diced
5 garlic cloves, chopped and allowed to rest for 5 minutes
1 inch fresh ginger, peeled and finely shredded
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground mustard
2 teaspoons turmeric powder
1 teaspoon garam masala
2 cups filtered water
1 can organic full fat coconut milk
1 cup mushrooms, finely chopped
1 cup green lentils, uncooked
2 tablespoons fresh organic lemon juice
1 cup organic chopped fresh spinach
Celtic sea salt and pepper to taste


   In a large pot over medium heat melt the coconut oil. Add the shallots and garlic and sauté for 5 minutes. Add the ginger, cumin, coriander, mustard, turmeric, and garam masala, sautéing for 2 minutes. Add the water, coconut milk, mushrooms, and lentils, cook over low heat for 20 to 30 minutes until the the lentils are soft and it has thickened. Stir in lemon juice, spinach, and salt and pepper. Cook for 5 more minutes, serve and enjoy.

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