Red Lentils In The Crockpot: A Dal Recipe

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I have mentioned it before but I am a Vata Dosha, which deters me from eating most legumes.  But, one that I can have is red lentils.

I had a hard time locating them, but finally found them in the self-serve, plastic food bins at Whole Foods. And, they have them in bags at Kroger.

This is a great vegetarian recipe for Lent, too!

I wanted to try a crockpot recipe that was on the healthy side, and I have also been wanting to try a Dal dish, which is Indian.  So, I came up with this!

You will want to cover your lentils with water and soak overnight.  Drain and rinse.IMG_3653.JPGIMG_3654.JPGIMG_3655.JPGIMG_3659.JPGIMG_3660.JPG

Start by sautéing a small onion in 1 tablespoon of coconut oil.  Add 1 tablespoon chopped garlic and sauté’ another minute.  Add 1 peeled and diced sweet potato and 1/2 tablespoon of crushed red pepper flakes.IMG_3661.JPGIMG_3662.JPGIMG_3664.JPGIMG_3666.JPGIMG_3667.JPGIMG_3669.JPGIMG_3670.JPG

Pour approximately 3 cups of lentils into the pot.  Pour 1 can of diced tomatoes and 1 can of lite coconut milk over everything.  Add 1 tsp. salt, 1/4 tsp. cumin, 1/4 tsp. cardamon, 1/4 tsp. ground ginger, 1/2 tsp. coriander and 1/2 tsp. turmeric.  Stir and bring to a boil.  Pour into a Crock-pot, cover and cook for 4 hours.IMG_3671.JPGIMG_3672IMG_3673IMG_3674.JPGIMG_3675.JPGIMG_3680.JPGServe over basmati rice and sprinkle with chopped cilantro.  I also served garlic Naan on the side.IMG_3710.JPG

Recipe:

3 cups of red lentils, soaked overnight, rinsed and drained

1 tablespoon coconut oil

1 small onion, chopped

1 tablespoon garlic, minced

1 sweet potato, peeled and diced

1 can chopped tomatoes with liquid

1 can lite coconut milk

1 tsp. salt

1/4 tsp. cumin

1/4 tsp. cardamon

1/4 tsp. ground ginger

1/2 tsp. ground coriander

1/2 tsp. turmeric

In a large pot, saute’ onions until translucent in coconut oil.  Add garlic and sauce’ 1 minute more.  Add sweet potato, lentils, tomatoes, coconut milk and spices.  Bring to a boil.  Transfer to a Crock-pot.  Cook for 4 hours on low. Salt to taste.

Serve with basmati rice and chopped cilantro.IMG_3711.JPG

Bon appetit!

Toodle-oo,

Melanie

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