Red Lentil Dal

Lentils are packed with protein, and they tend to be one of the staples of my diet. Red lentils are the sweetest and the nuttiest of the lentils, and they tend to get mushy when they are cooked - which makes them a great choice for curries and dals, or for thickening soups.

Ingredients:

• 2 C low-sodium vegetable broth
• 1 C red lentils, sorted and rinsed
• 1 T extra virgin olive oil
• 1 medium onion
• 2 cloves garlic
• 1/2 t ground red pepper
• 1 t ground cumin
• 1 t ground turmeric
• 1/2 t ground coriander
• 1 T tomato paste
• 1/2 C light coconut milk
• salt & pepper to taste

Preparation:

1. Heat oil in nonstick skillet over medium heat.
2. Add onion, ground red pepper, and salt and pepper to taste.
3. Sauté approximately five minutes, adding garlic when the onions are almost translucent.
4. Put all other ingredients in a crock pot set on low.
5. Add the onion and garlic mixture and stir. Stir often and keep an eye on the moisture level; you may need to add a little more broth or coconut milk (or both).
6. Cook on low until lentils are softened.
7. Serve alone, over rice, or with naan bread. I added a squeeze of lime and some chopped cilantro to my bowl.
8. Enjoy!