Red Lentil Dahl

Hey everyone! Happy 2018 :)

I don't know about you, but I'm feeling super excited for a new year. I absolutely love the holidays but definitely ready to start in on my regular workout routine & clean(er) eating.

So with that said... here is  a great healthy recipe that is ready for your next potluck!

It's also great because you can double it and freeze half for later. Win win :)

Here is the recipe... I hope you will try it!

Red Lentil Dahl (Indian Spiced Veggie Dip)

~2 Cups of fat-free, less sodium chicken broth (or veggie broth for vegetarians)
~1 cup of dried red lentils
~1T coconut oil (or extra virgin olive oil)
~1 1/2 cups of onions (yes, I said 1 AND 1/2 cups!)
~1T minced fresh garlic
~1 teaspoon yellow mustard seeds (not something everyone has in their pantry, but you will make this dish over and over.....it will be worth it!)
~1/2 teaspoon red pepper flakes (more or less for your level of heat)
~1 teaspoon ground cumin
~1 teaspoon ground turmeric
~1/2 teaspoon fresh ground black pepper
~1T tomato paste
~1/2 cup of canned coconut milk (YUM!)
~1/2 teaspoon of salt
~2 teaspoons fresh lime juice (LOVE this part!)

Prepare:
1. Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside
2. Heat oil in a large skilled over medium heat. Add onion, garlic, mustard seeds , and red pepper; and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly. Add remaining spices; cook a few minutes. Add tomato paste and stir. Add lentils and coconut milk and stir. Remove from heat and stir in lime juice. Cool.

3. Serve at room temperature with veggies.

4. Enjoy!