Asking for help isn’t something that comes to me naturally as I’ve always been a fiercely independent worker. My previous supervisors always commented on this trait almost immediately whether it was in an academic or business setting, and I often took a lot of pride in the fact that I could do things on my own. I never considered that this trait could potentially hold me back from growth. I guess I feared that asking for help would be a sign that I was incompetent, so I avoided it as much as possible. And I often thought that if I could just figure out how to manage my time better, I could do it all on my own. Case in point: In the 7 years that I’ve grown this blog, I’ve yet to hire a team member to help my husband and me.
However, this past year has helped me realize otherwise, at least in some areas of my life (I still have a long way to go). Working with Ashley on the photography for the next book has allowed me to focus more on my biggest passions – the writing and recipe creation – not to mention finish on time! Our working relationship has really opened my eyes to what I could achieve if I just asked for a bit more help. It has been a total light bulb moment. You know what else I realized? Collaboration is so darn fun. So much more fun than trying to do it on my own!
Golden Red Lentil Dal with Cilantro-Speckled Basmati
Yield
5 bowls
Prep time
Cook time
Total time
This easy, flavourful curry is a great one to whip up during the workweek, and leftovers only get better the next day. Light coconut milk makes this curry so luxuriously rich and decadent tasting, while still feeling quite light and energizing. It definitely won’t weigh you down, but I can promise it’ll warm and comfort you on a chilly day. While it’s lovely all on its own (enjoyed like a rich, thick stew), I love it even more spooned over top my cilantro-speckled basmati rice with toasted pepita seeds, sliced green onion, cilantro, and a squeeze of lime juice. The amount of broth called for yields a very thick consistency; if you’d like it thinner and more “soup-like” feel free to thin it out with a bit more broth (if so, you might need to also increase the spices and seasonings as the extra broth will dilute the flavours). This comforting curry recipe is adapted from Super Fresh: Super Natural, Super Vibrant Vegan Recipes by Jennifer Houston and Ruth Tal which is a cookbook featuring the recipes from Fresh, one of my favourite vegan restaurants here in Toronto.
Ingredients
For the curry:
- 2 tablespoons (30 mL) virgin coconut oil or grapeseed oil
- 1 1/2 cups diced onion (about 1 medium onion)
- 3 large or 4 medium garlic cloves, minced
- 2 tablespoons freshly grated ginger
- 1 1/2 cups peeled and finely diced carrots (about 2-3 large)*
- 2 teaspoons curry powder, or to taste**
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 1/2 cups dried red lentils
- 1 (14-ounce/398 mL) can light coconut milk
- 2 cups (500 mL) low-sodium vegetable broth, plus more if desired to thin the broth
- 1/2 to 1 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- Cayenne pepper, to taste (optional)
- 1 teaspoon cane sugar (optional)
- 1 (5-ounce) package baby spinach
For the rice:
- 1 cup dry basmati rice
- 1 tablespoon (15 mL) virgin coconut oil or vegan butter
- 1 3/4 cups (430 mL) low-sodium vegetable broth, or as needed
- 1 cup loosely packed fresh cilantro, large stems removed and finely chopped***
- Fine sea salt and black pepper, to taste
- Squeeze of fresh lime juice, to taste
Suggested toppings:
- Green onions, thinly sliced
- Fresh cilantro leaves, chopped
- Toasted pepita seeds (shelled pumpkin seeds)
- Squeeze of lime juice (optional)
Directions
- For the curry: Add the oil in a large pot and increase heat to medium. Add the onion, garlic, and a pinch of salt. Stir to combine. Sautée over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the ginger and carrots, and continue sautéing for another few minutes over medium heat.
- Add the curry powder, cumin, and turmeric. Stir well. Cook for a minute, until fragrant.
- Pick over and rinse the lentils in a fine mesh sieve. Stir in the entire can of coconut milk, red lentils, broth, and salt. Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency. After cooking, stir in all of the spinach until wilted. Stir in the black pepper, cayenne (if using), and sugar (if using). Taste and adjust salt, if desired.
- Meanwhile, prepare the rice. Add the rice into a medium pot along with the oil and broth. Increase heat to medium-high and bring to a simmer. Reduce heat to medium, cover with a lid, and cook for 12 to 16 minutes, until the rice is soft and tender. Fluff with a fork and stir in the cilantro. Season to taste with salt and lime juice. Keep the lid on until ready to serve.
- Add a generous scoop of rice on a plate or bowl and top with a couple ladlefuls of curry. Add your desired toppings and serve immediately. Leftovers will keep in an air-tight container in the fridge for up to 4 to 6 days. The curry can also be frozen for up to 4 weeks, possibly longer. For easy freezer storage, add the cooled curry into a freezer-safe bag, press out the air, and freeze on a flat surface. Thaw overnight in the fridge, or simply leave on the counter until mostly thawed.
Tip:
- * The smaller you dice the carrots, the faster they cook! I opt for thinly sliced carrots here to hasten cook time.
- ** Be sure to use a good-quality curry powder (one you enjoy the taste of) as a poor-tasting one can throw the flavours off. I am quite fond of Simply Organic curry powder.
- *** Not a cilantro fan? Simply leave it out and prepare the rice without it. No biggie!
Nutrition Information
(click to expand)
Photography credit: Ashley McLaughlin Photography
Last but not least, I want to wish all my fellow Canadians a very Happy Thanksgiving! We’ve been blessed with gorgeous, warm weather this weekend, and I hope you are too. Thank YOU for coming back to this blog time and time again, and for making this career so personally rewarding.
It’s so nice to have you back! As always, your recipes are awesome and we’re enjoying them immensely. Looking forward to all the new posts, and of course, the new cookbook. Thanks for all the hours you put in to make just the right blends of flavors and textures for all of us out here doing our best to eat healthy!
I am so happy to hear you will be posting regularly again! Also greatly looking forward to your next book, I have absolutely loved everything I’ve tried out of your first book (and I’ve tried a LOT of the recipes!)
Than you so so much for all the work you do on your wonderful website! I am expecting baby number six and am reacting horribly to dairy products and am severely allergic to wheat. I find so many wonderful recipes on your blog! God bless you!
The past two recipes have knocked it out of the park. I’m looking forward to trying this, I think I have all the ingredients in the pantry too. Have a happy thanksgiving!
I’m making this now. I’ve already tasted it, and it’s delicious. I added one small sweet potato in with the carrots, and I’ll be heading to my garden to pick some chard in place of the spinach. I’m cooking quinoa instead of basmati, since that’s what I have. I have been looking for a recipe like this. Thank you, Angela!
I can’t wait to make this, it looks delicious!! As a long time reader of both you and Ashley’s blog I noticed the switch in photography before it was mentioned. :) Good luck with the collaboration, it’s off to a great start!
Delicious! Just made this for dinner. Marketed it to my 2 year old as “rice and dip” and he had two servings!
“marketed”…haha, love that! I’m picking up tips here.
Delicious! I made this tonight for dinner. I added a little hot sauce on top. Would also be yummy with sweet potato instead of carrots. Thanks!
Good call on the hot sauce – I’m loving sriracha right now and that would be great! I also think sweet potato, or butternut squash would work in this too. Can’t wait to try it.
Thank you for your delicious recipes. Our family is transitioning to more plant based eating and your blog and recipe book have made it easier. All the recipes we have tried have turned out really well. I have been sharing this with my friends and family. Thanks for this post today. It inspires us to keep eating well after this big food weekend.
Jane Ivey
Thank you Jane, I’m so thrilled to hear that!
Happy Thanksgiving! The colour in this is divine! I really like lentils and have always wanted to try Dal.
xoxoBella | http://xoxobella.com
Angela,
Thank you for finding a way to expand your personal “brand”.. Cookbooks, tea shoppe….while still finding the time to do what many of your readers love… Your blog.
I admire your work, adore your recipes and especially appreciate how well you’ve juggled becoming a mother with being a successful business woman.
I can’t wait for your next post!
Cheers,
Lauren.
Have you ever tried a pressure cooker? So worth it! You can make this dish in 6 minutes! I got myself an instant pot and love it, you can also make your own yoghurt! I would love to get good yoghurt recipes… Nice challenge for you ;)
Hi Stephanie,
How did you do this in an instant pot? Do you just put it all in there together and cook it? I just got an Instant pot and I’m wanting to use it.
Thank you
Lynndel
The recipe sounds yummy and I am looking forward to trying it and it’s future companions. I am glad that working with Ashley will make it possible for us to enjoy more of your creations.
Hi Angela,
I will definitely be making this in the not too distant future, it looks and sounds delicious. So glad that you will be making more of an appearance… I have missed your blog posts and recipes a lot…I absolutely adore your writing style and honesty. You’re an inspiration and one of a small handful of people that inspired me to have a complete change of career and start studying naturopathic nutrition so thank you. xx
amazing!! love this :)
https://aspoonfulofnature.wordpress.com/
Love this post and your comments on collaboration and how those relationships can help us grow as individuals. I’ve always appreciated your insights as well as your awesome recipes. Cheers to healthy eating!
Thanks Alison :)
What timing! Just this morning I was thinking, what can. Do with the red lentils and coconut milk in my cupboard. Now I have the answer. Looking forward to making this. Glad you are back sharing recipes.
Don’t you love a good pantry meal?! I know I do. Hope you enjoy it!
And it was delicious!
Glad you’re back & love your recipes. I have everything to make this except for red lentils. I do have brown & green lentils, which would you recommend in place of the red lentils?
I’m going to miss your photography on the blog, but at the end of the day, if it allows you to focus your time and energy where you’d prefer, I think that’s a great decision. We can’t do everything ourselves!
Hi Angela and welcome back! Glad to hear all went well with your book…excited! I’ve been eagerly waiting a new savory recipe from you, and this one has my name written all over it. I just wanted to point out a minor typo in the recipe: I think you want to bringt the lentils, etc. to a quick boil (vs. simmer) before reducing heat. ‘Til soon…
Ha…talk about typos – “bring!”