Red Lentil and Apricot Dal
(from taste space)
1 tbsp coconut oil
1 onion, chopped
6-8 cloves garlic, minced
2 tbsp finely chopped, peeled ginger
mild curry powder
1/2 cup tomato, cored, chopped (I used 1/2 cup cherry tomatoes)
1/3 cup dried apricots, diced
1 cup red lentils, rinsed
4 cups water
1/3 cup coconut milk
Salt + ground black pepper to taste
Chopped cilantro, to garnish
Instructions1. In large pot over medium heat, heat oil. Once hot, add onions and saute for 10 minutes, or until lightly golden. Reduce heat to medium-low and add the garlic and ginger, stirring to cook, for 2 minutes.
2. Add the curry powder; cook 1 minute. Add tomato, apricots, lentils and water and bring soup to a boil. Once boiling, reduce to simmer and cook until the lentils are soft, approximately 30 minutes.
3. Stir in coconut milk. Use an immersion blender to puree the soup to your desired consistency (I left mine partially pureed).
4. Taste and season with salt and pepper. To serve, sprinkle with cilantro. Serves 4.
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