Low Sodium Gluten Free Coconut Dal

Total time45 min

Prep time10 min

Cook time35 min

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Ingredients

4 servings

1 cup red lentils, rinsed
Bob's Red Mill Red Lentils - 27 Oz Arrowhead Mills Organic Lentils Red - 16 Oz Vitacost Red Lentils - Non-GMO Simple Truth Organic® Red Lentils Kroger Red Lentils
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2 tbsp coconut oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
1 can (14 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
2 cups water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked rice or gluten free naan, for serving (optional)

Instructions

1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds and mustard seeds and cook, stirring, until the mustard seeds begin to pop and the cumin is fragrant, about 1 minute. Watch closely, as the seeds can brown quickly.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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