Curried Lentil and Sweet Potato Dhal
1 yellow onion, diced
2 cloves garlic, minced
1 cup red lentils, rinsed
3 cups water
¼ cup dried currants
½ bunch parsley, chopped
1 tbsp Avocado oil
2 medium sweet potatoes, cubed
2 stalks celery, diced
1 heaping tbsp Madras curry powder
1 tsp paprika
½ tsp ground cinnamon
1 tbsp hulled hemp seeds
1 bay leaf
Heat avocado oil in a sauce pan on medium heat. Add diced onion, and sauté until translucent.
Add garlic, celery, and sweet potato, cook for 1-2 minutes.
Add bay leaf and spices, stirring continuously for 2-3 minutes.
Add lentils and water, bring to a boil, then lower heat to a gentle simmer. Add salt and pepper, and let cook for 15-20 minutes, stirring occasionally.
Lentils should be soft and mushy, remove from heat when ready.
Add chopped parsley and currants, and season if necessary. Garnish with hemp seed.
Alex Comrie, B.Comm, Registered Holistic Nutritionist (R.H.N.)
Nutritional Consulting www.realhealthworks.ca
Holistic Catering www.sasandalex.com
Read Alex’s blog post Eat This Soup If: You are Active!