Vegan Two Lentil Dahl

This simple vegan two lentil Dahl requires only easy-to-find ingredients and little more than a few chops and several stirs to make. It's the perfect protein-rich meal to prepare on a Sunday and enjoy throughout the week, and it can easily be doubled or even tripled and frozen.

  1. 2 tablespoons coconut oil
  2. 8 scallions, trimmed and thinly sliced
  3. 1 large white onion, diced
  4. 3 cloves garlic, minced
  5. 1 1/2 teaspoons ground cumin
  6. 1 teaspoon ground coriander
  7. 1/2 teaspoon smoked paprika
  8. 1/8 to 1/4 teaspoon cayenne pepper, to taste
  9. 2 teaspoons sea salt or to taste
  10. 1 (28-ounce) can diced tomatoes
  11. 6 cups filtered water
  12. 1 cup green lentils, sorted and rinsed
  13. 1 cup split red lentils*, sorted and rinsed
  14. 1 bunch cilantro, stemmed and roughly chopped
  1. Heat the coconut oil in a large stock pot over medium-high heat.
  2. Add the scallions and onion, and cook for 7 minutes, or until softened.
  3. Add the garlic, cumin, coriander, paprika, cayenne pepper, and sea salt, and continue to cook for another 3 minutes, or until beginning to brown and caramelize.
  4. Stir in the diced tomatoes and water, increase the heat to high, and bring to a boil.
  5. Add the lentils, reduce the heat to medium-low, cover, and simmer for 1 hour, stirring every 10 minutes or so to break down the lentils.
  6. Taste and season with more salt and cayenne pepper, if desired.
  7. Turn off the heat and stir in the cilantro.
  8. Serve over warm basmati rice, if desired.