Ingredients
- 2 red onions
- 1 ½ tbsp coconut oil
- 1 ½ tbsp minced ginger
- 1 ½ tbsp minced garlic
- 1 ½ tbsp curry powder
- 1 ⅓ cups red lentils (dry)
- 2 ⅔ cups vegetable broth
- 2 green bell peppers
- 2 green apples
- ½ cup tomato paste
- ¼ cup tahini
- ¼ cup cashews
Directions
-
Step 1
Peel and dice onion. Heat coconut oil in a large pan. Add onion and cook until softened, 3 to 4 minutes.
In this recipe- 2 red onions
- 1 ½ tbsp coconut oil
-
Step 2
Add ginger, garlic and curry powder. Cook about 4 minutes, stirring frequently.
In this recipe- 1 ½ tbsp minced ginger
- 1 ½ tbsp minced garlic
- 1 ½ tbsp curry powder
-
Step 3
Add lentils, broth and a pinch of salt. Bring to a boil, reduce heat and simmer, stirring occasionally, about 10 minutes, adding extra broth or water if needed.
In this recipe- 1 ⅓ cups red lentils (dry)
- 2 ⅔ cups vegetable broth
-
Step 4
Meanwhile, cut top off the green bell pepper. Remove seeds and membrane, then dice into ½-inch pieces. Peel and dice green apple. When lentils have cooked 10 minutes, add green bell pepper, green apple and tomato paste. Cook 5 minutes more, or until lentils are tender. Season with salt and pepper to taste.
In this recipe- 1 ⅓ cups red lentils (dry)
- 2 green bell peppers
- 2 green apples
- ½ cup tomato paste
-
Step 5
Divide daal into bowls and drizzle with tahini. Sprinkle with cashews.
In this recipe- ¼ cup tahini
- ¼ cup cashews
You might see it on menus as dal, dahl or dhal, but whichever way you spell it, it means split peas or lentils. Daal has a high protein content and is commonly enjoyed in India, which has the highest number of vegetarians in the world.