Name: Yellow Lentil Dal Recipe with Zucchini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tablespoons organic extra virgin coconut oil (such as Barlean’s); 1 1/2 tablespoons minced peeled gingeroot; 1 whole Serrano chile (seeds removed, minced); 1 cup finely chopped red onion; 2 carrots (finely chopped); 2 teaspoons coriander; 1 teaspoon turmeric; 1/4 teaspoon cayenne pepper; 1/2 teaspoon paprika; Unrefined sea salt (to taste); 2 cups dried yellow lentils; 6 cups organic vegetable broth (divided); 1 cup organic coconut milk; 1 can (14 ounces diced organic BPA-free tomatoes (such as Eden Organics)); 2 zucchini (finely chopped); 2 tablespoons fresh lemon juice

Yellow Lentil Dal Recipe with Zucchini

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5 from 1 review

Incredibly satiating and loaded with resistant starch, this Indian Soup Golden Lentil Dal Recipe will help control appetite and curb food cravings.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

2 tablespoons organic extra virgin coconut oil (such as Barlean’s)
1 1/2 tablespoons minced peeled gingeroot
1 whole Serrano chile (seeds removed, minced)
1 cup finely chopped red onion
2 carrots (finely chopped)
2 teaspoons coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
Unrefined sea salt (to taste)
2 cups dried yellow lentils
6 cups organic vegetable broth (divided)
1 cup organic coconut milk
1 can (14 ounces diced organic BPA-free tomatoes (such as Eden Organics))
2 zucchini (finely chopped)
2 tablespoons fresh lemon juice

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Instructions

Add the oil to an extra large, heavy skillet and heat over medium-heat. When the oil is hot, add the ginger and chiles and saute for 1 minute. Add onions and carrots and saute until soft and translucent, 6 to 7 minutes. Season with corriander, turmeric, cayenne pepper, paprika and salt to taste.
Add the yellow lentils to the skillet with the onions and pour in 5 cups of the vegetable broth, coconut milk and tomatoes. Cover partially and cook over moderate heat, stirring occasionally, until the lentils are just tender, about 25 minutes.
Transfer 1 1/2 cups of the lentils to a high speed blender (such as a Vitamix) or food processor and puree until smooth. Return the puree to the saucepan.
Add the remaining 1 cup of vegetable broth and the zucchini and bring to a simmer. Season with additional salt to taste. Cover and cook over low heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add the lemon juice and adjust the seasoning. Serve warm.

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Notes

This dish freezes well. To freeze, transfer to an airtight container and freeze for up to 3 months. Reheat in microwave or on stove top over low heat.

Find it online: https://cleancuisine.com/lentil-dal-recipe/

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Yellow Lentil Dal Recipe with Zucchini

Ingredients

Instructions

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