This dish is chock full of wonderful healthy seasonings and spices. Coupled with an added benefit of Botanica Daily Anti-Inflammatory Shot, it’s comfort in a bowl. Fermented products are essential to a healthy gut and this dish offers that and much more. It’s gentle on the system, flavourful but not too spicy, and when topped with a variety of accoutrements it’s a meal in one.
Serves4
Cuisine: Vegetarian
- 1 tbsp (15 mL) Botanica Coconut Oil
- ½ red onion, diced
- 1 inch (2.5 cm) piece ginger root, peeled and grated
- 2 garlic cloves, minced
- 1 Thai chili pepper, minced
- 1 tsp (5 mL) yellow mustard seeds
- 1 tsp (5 mL) cumin seeds
- 1 tsp (5 mL) turmeric
- 1 tsp (5 mL) ground coriander
- 3 cups (750 mL) water
- 1 cup (250 mL) dried red lentils, rinsed and drained
- 4 tsp (20 mL) Botanica Daily Anti-Inflammatory Shot
- Accoutrements: fresh baby spinach, chopped tomatoes, cilantro, coconut, yogurt, rice, roti, and diced squash
Directions
1. Heat oil in a large saucepan. Add onion, gingerroot, garlic and Thai chili. Sauté until onion is soft.
2. Add seasonings sautéeing until seeds begin to pop. Add water and lentils and bring to a boil.
3. Cover, reduce heat to medium and cook gently for about 15 minutes. Stir in spinach and tomatoes and heat through.
4. Serve a ladle of dal on a bed of rice with the recommended daily drops of Botanica Daily Anti-Inflammatory Shot. Top with remaining accoutrements, if you wish.
