Russet Red Lentil Dahl

Red Lentil Dahl (Low fat, oil-free, Nutritarian Style!) #vegan

First of all, isn’t the color of the soup to die for?? Anything this vibrant and beautiful must be healthy for you!  And that it is!!! (Applause!)  I make this “Russet Red Lentil Dahl” every week! It’s sooooooo good!  Russet is another name for a golden shade of red…a perfectly fitting name for this vibrant Dahl.

As most of you know, my beautiful friend, Yvonne Ardestani, was visiting me this weekend and we had a whole weekend of girl time and recipe creation.  Well, this dahl was not something we made over the weekend, but I did make it shortly after she went back home.  This is my adaptation of Yvonne’s Red Lentil Dahl from her My Eclectic Kitchen App.  Yvonne is a vegan chef who created a vegan recipe app containing 100’s of delicious recipes! Take my advice and download it on your phone! We can never have enough recipes, right? RIGHT! Here are a few delectable images of recipes from the My Eclectic Kitchen App:

photocollagerecipes

Back to the Dahl!  Very untraditional of me, sometimes I add mushrooms and kale to the mix…which at that point probably isn’t even a “dahl” anymore…maybe it’s then just a lentil soup.  Oh well…it may seem weird, but I try to add mushrooms and greens to almost everything I make.  Nutritarian-Style!  Those of you who follow a Fuhrman-Nutritarian diet, can appreciate my dahl-botchery.

Ok, Ladies…Lentils are extremely important in your diet!  Eat 1/2 – 1 Cup of beans daily to keep the body slim and to boost health!  Studies show that individuals who exclude beans from their diet may be at QUADRUPLE the risk of developing high blood pressure! In another study of a plant based diet in regards to cholesterol levels, a two month diet containing mixed servings of lentils/chikpeas/beans/peas daily lowered total cholesterol and LDL by significant amounts!  Many of the patients moved below the range in which Statin drugs are normally prescribed.  This is HUGE!  Way to go Beans! You rock my socks!

Another component of this recipe is the warming spices.  Spices are just as important as the other foods in our diet.  Spices are disease fighting ninjas.  In compared to the States, Cancer rates are much lower in India which is most likely due to their high plant based diet abundant with fragrant spices!  Indians may eat a teaspoon of turmeric a day…which in itself with a huge cancer fighting ninja due to its key component CURCUMIN!

Beans, Beans, Good For Your Heart… HEY!! It really is true!! Eat Yo Beans Baby!

Ingredients (Serves 2-4) (Serves 2 in my house!) Nom Nom!!! 

1 Whole Sweet Onion,  coarsely chopped

6 cloves Garlic, chopped

1, 32 ounce carton Vegetable Stock, low sodium

1 Cup Dried Red Lentils, rinsed and picked over

1 Teaspoon Ground Ginger

1 Teaspoon Cumin

1 Teaspoon Coriander

1 Teaspoon Turmeric 

1/2 Teaspoon Cardamom

1/2 Teaspoon Cinnamon 

4 Tablespoons Tomato Paste

Cayenne (optional, to taste)

1 Cup Crimini Mushrooms, chopped (optional, not pictured)

2 Cups Curly Kale, chopped (optional, not pictured)

Directions

1.  Water Saute the Onions and Garlic until the onions are slightly translucent.

2.  Once onions are softened, add the vegetable stock, lentils, and spices. Bring to a slight boil then turn on low.  Cook for about 20 minutes for until lentils are soft.

3.  Add tomato paste, msuhrooms, and kale if using and cook for another 10 minutes on on low until kale was wilted and softened.  If not using extra veggies, then only simmer for about 3-5 minutes.

4.  Time to Eat! 

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Comments

  1. I’ve never tried anything like this, but I may have to give this a shot!

  2. Looks soooo delicious…can’t wait to try!!

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