To see the full how-to video and Karina’s Ayurvedic tips, check out the post on the bottom of this page. Or click here. 

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Red Lentil Dal by @dailyrisenshine

Ingredients:

(4-6 people)

• 2 cups red lentils (soaked overnight)
• 2 Tbsp. ghee, coconut oil, or avocado oil
• 3-4 Tbsp. ground turmeric
• 2” minced ginger (can add ginger shot)
• 1 -2 Japanese sweet potato or carrot
• 3 cups water + more
• salt and pepper
• cilantro (optional)
• lemon or lime (optional)

Directions:

1. Soak red lentils in a bowl overnight with ample water.
2. The next day, rinse lentils in a strainer. Discard water.
3. In a large sauce pan with a lid, Heat oil or ghee and add in turmeric powder. Saute for 10-30 seconds on low heat to not burn.
4. Then, add in the drained lentils and ginger. Peel and cut the sweet potato in large chunks. Add into the pot. Stir in potato, and then add the water. The water should cover the lentils by about an inch.
5. Bring to a boil and then simmer. Simmer for 20-30 minutes or until lentils have split and are soft. The sweet potato should be soft as well.
6. When the sweet potato chunks are soft, remove them from the lentils and smash them in a small bowl with a fork. Return the mashed potato to pot with the lentils. Stir in.
7. Add salt and pepper to taste. Serve warm and garnish with chopped cilantro and squeeze of lemon if desired. I added pumpkin seeds on top for a crunch.

**Notes from Karina:

-you cannot overcook the lentils. It is better to overcook them than under cook them so its easier to digest.

-Boil them longer for less soupiness or add more water if you like it more liquid. It’s up to you!

-If you want thicker texture you can add another sweet potato.

-If you want a curry for of consistency, add some coconut milk.