I cook a big pot of this on the weekend and it lasts all week. I just warm it up after work, make some fresh basmati rice and I’m “good to go”.
LEMONY RED LENTIL DHAL (Compliments of Kripalu)
1-2 Tb grapeseed oil
1 Tb whole cumin seeds
1 small onion diced
2 ribs celery
1 small carrot diced
1/2 tsp sea salt (I don’t use salt)
1 cup red lentils
4 cups vegetable stock or water
2 TB lemon juice
In a soup pot begin heating the cumin seeds with the oil until they begin to pop — be careful not to burn them. Add onions and saute for a few minutes, then add celery, onions and salt and saute a few minutes more Rinse the lentils and add them to the vegetables and stir to coat the lentils with the flavors in the pot. Add the stock, bring to boil and reduce to simmer for 30 minutes until lentils have broken apart and art soft. Add fresh lemon. Serve with fresh cilantro on top.
My spice mix: Instead of the 1 TB of whole cumins seeds, I add 1 tsp of cumin, 1 tsp of coriander, 1 tsp of tumeric and 1 tsp of freshly grated ginger.