Golden Curried Dal

From Fresh At Home by Ruth Tal Brown and Jennifer Houston.

Serves 4-6

*** Pretty simple and tasty. Even tasted good cold, on a hot day.


• 4 tbsp canola oil
• 2 cooking onions, diced
• 1 carrot, peeled and diced
• 4 cloves garlic, minced
• 3 tbsp minced fresh ginger
• 2 tsp curry powder
• 1 tsp cumin, ground
• ½ tsp turmeric
• 2-½ cups red lentils
• 8 cups vegetable stock
• 1-¾ cups (440 ml) coconut milk
• 2 green onions, finely sliced
• ¼ cup (60 ml) chopped cilantro

1. Heat oil in a large pot over medium heat.
2. Stir in onions, carrot, garlic and ginger. Cook for 5 minutes or until onions are softened.
3. Stir in curry powder, cumin and turmeric; cook for 30 seconds.
4. Add lentils, Roasted Vegetable Stock and coconut milk.
5. Simmer for 20 minutes or until lentils are soft. Remove from heat.
6. Garnish with green onions and cilantro and serve.