nancys-photos-128 I made this partially because I didn’t want to go the grocery store again this week and partially because I am always attempting to use what I have in my pantry. You will also notice that it has the requisite orange color that I seen to duplicate whenever I make soups. Check some of my other soups/stews/dals out here and you will see what I mean! I love Indian food and have been recreating Northern and Southern Indian recipes for the past couple of years. I especially like dals. Dal is essentially a way of preparing dried beans and the stew like dish that is made from them. Dals are commonly made of lentils or split lentils. This recipe was also inspired by a fellow blogger that can be found at

 This is great on its own or served atop of brown basmati rice or with whole wheat naan bread or pitas to scoop the dal up.

Red Lentil Dal
1 c. red split lentils, rinsed and sorted (to remove any rocks that may have found their way in)
3 c. H2O
½ tsp. salt
½ c. crushed tomatoes
1 inch of fresh ginger
4 cloves garlic
1 tblsp coconut oil
1 large onion, sliced into thin half moons
1 jalapeno pepper, chopped fine
1 tsp. tumeric
1 tsp. cumin
½ c. coconut milk
Handful of chopped cilantro
Salt and pepper to your liking
Put rinsed lentils into a pot with H2O. In a blender puree up the tomatoes, ginger, garlic, and add to the pot with the lentils and H20. Add tumeric and ½ tsp. salt and a few grindings of pepper to the pot. Bring to a boil and then reduce heat to low, cover, and simmer for about 20 minutes. In a large skillet over medium heat melt the coconut oil and add the onions, jalapeno, 1/ 4 tsp. salt, and pepper and saute till onion is starting to color. Add cumin and curry paste and cook until onions are soft and fragrant. Add the coconut milk, bring to a boil, and reduce heat to low and let simmer until onions are done. Add a bit more coconut milk if onions start to dry out. Add onion mixture to lentils and garnish with some chopped cilantro if you have any.