ABOUT THE RECIPE:

When you need a delicious lentil recipe, this hearty veggie dal will truly satisfy. Protein-rich red lentils are combined with onions, celery, sweet potatoes, gold potatoes, carrots, fire roasted tomatoes, and curry powder to make a flavorful and satisfying stew. This dal is wonderful spooned over basmati rice or quinoa.

Makes 6 servings

INGREDIENTS:

• 1 small sweet onion, sliced or chopped
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari or coconut aminos
• 2¾ cups water, divided, plus more as needed
• 2 teaspoons curry powder, divided
• 1 cup chopped celery, with leaves
• ½ cup red lentils, sorted and rinsed (see note)
• 1 can (about 15 ounces) fire roasted diced tomatoes, with juice
• 1 large sweet potato, peeled and cubed
• 1 large gold potato, peeled and cubed
• 1 medium carrot, sliced (peeling is optional)
• 1 large vegan bouillon cube, crumbled

INSTRUCTIONS:

Put the onion, olive oil, tamari, 2 tablespoons water and ½ teaspoon curry powder in a soup pot. Cover and cook over medium heat, stirring occasionally for 5 minutes. Add the celery, 2 more tablespoons water, cover and cook, stirring occasionally for 5 minutes. Add the red lentils and cook, stirring often, for 2 minutes.

Add the tomatoes (with juice), sweet potato, gold potato, carrot, 1½ teaspoons curry powder, crumbled bouillon cube, and 2½ cups water. Increase the heat to medium-high, cover and bring to a slow boil. Decrease the heat to medium-low, cover and simmer (stirring occasionally) for 50 to 60 minutes, or until the vegetables are tender and the lentils are very soft. If dal becomes too thick while cooking, add more water, as needed. Serve hot.

• CHEF'S NOTE: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken (or funny looking) lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe.