dalJust the first of a few teasers to get you ready for our next Lineage Tour to India!  Save the date:  October 28 – November 12, 2017 – more to follow.  But for now try this delicious Richly Spiced Dal over brown, red or black rice from The Dairy-Free, Gluten-Free Kitchen by Denise Jardine

Serves 6




1 T coconut oil or olive oil

1 yellow onion, finely chopped

1 tsp. cumin seeds

1/4 tsp. ground cardamom

4 cloves garlic, minced

4 cups Vegetable Stock

2 cups red lentils (keep in mind that lentil cook times vary)

1/1/2 cups chopped tomatoes with their juice or 1 (14.5oz) can chopped tomatoes

2 T minced fresh ginger

1 tsp. ground turmeric

1 tsp. salt

1/3 cup chopped fresh cilantro

TO PREPARE THE LENTILS:  Place the lentils on a clean, flat surface, preferably light in color to aid in sorting.  Sort through the lentils and discard any pebbles or chaff.  Place the sorted lentils in a fine-mesh strainer and rinse with cold running water; drain

TO PREPARE THE DAL:  Heat the oil in a large, heavy 5-quart pan over medium-high heat and saute’ the onion until golden brown, about 5 minutes.  Add the cumin, cardamom, and garlic to the pan and stir until the spices are just fragrant, about 2 minutes.  Add the stock, tomatoes, lentils, ginger, turmeric, and salt.  Bring to a boil over high heat; reduce the heat to low, cover and simmer, stirring often, until lentils are soft, about 15 minutes.  Toss with the cilantro and serve over rice.