Red Lentil Dahl with Coconut Yogurt

• 4 cups Red lentils, rinsed, debris removed
• 6 cups water, room temperature
• 1/4 cup + 2 Tbsp Olive oil
• 4 Cinnamon sticks
• 1 Tbsp + 1 tsp Cumin seeds
• 4 cups Onion, small dice
• 12 Garlic cloves, minced
• 2 Tbsp Ginger, minced
• 1 Tbsp + 1 tsp ground Turmeric
• 1 Tbsp + 1 tsp Paprika
• 2 tsp ground Cardamom
• 1 Tbsp Salt
• 1 tsp Black pepper, ground
• 2 – 400 mL cans Coconut milk, full fat, shaken
• 3 cups Tomatoes, medium dice (or canned diced, drained of excess liquid)
• 1/4 cup + 2 Tbsp Lemon juice, divided

1. In a large deep sauté pan or sauce pan over medium heat, warm the olive oil. Add the cumin seeds and cinnamon sticks and cook for 1-2 minutes, until fragrant.
2. Add the onion, garlic, and ginger. Cook for 6-8 minutes, until the onions are translucent. You can add water as needed if the pan becomes too dry.
3. Add the turmeric, paprika, cardamom, salt and pepper to the pan and cook the spices for 1-2 minutes longer.
4. Add the lentils and water to the pan and bring to a simmer. Turn heat to medium-low, cover and cook until the lentils have absorbed most of the water, 8-10 minutes.
5. Add the coconut milk and tomatoes, bring back to a simmer and cook for another 7-10 minutes, stirring occasionally, until the lentils are fully cooked and tender. You can add some more water, 1 Tbsp at a time, to adjust the consistency of the dahl.
6. Remove the pan from the heat and stir in 1/4 cup of the lemon juice. Taste and adjust the seasoning with the remaining lemon juice, more salt or pepper.
7. Serve 1 cup of dahl with rice or naan bread and garnish with a lemon wedge, non-dairy yogurt, cilantro or parsley.

Cost per recipe (15 servings): $14.40
Cost per serving: $0.96
Cost per serving (w/ 1/2 cup brown rice): $1.29