Red Lentil Dhal

For Christmas my grandmother got me the cookbook Eat Taste Heal. I've made a number of recipes from it and now I'm going to share one with you. This is a great dish to make in the spring when you are feeling slow, heavy, and stagnant. It is a perfect kapha balancing dish!


If you don't like beets please don't dismiss this recipe right away. It doesn't have the earthy flavor that usually accompanies beets instead the sweetness and richness of the beets and red lentils is showcased by the herbs and spices. 

Red Lentil Dhal
Serves 3
1 cup red lentils, rinsed
1 medium beet, peeled and cut into 1-inch chunks
1 1/2 cups water
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/2 teaspoon dried sage
1/2 tablespoon lemon juice
Pepper
Salt

Rinse the lentils and soak in 2 cups of cold water for 30 minutes and strain. Put the lentils, beets, and water in a large sauce pan. Bring to a boil over high heat, stir occasionally. In a dry skillet toast the coriander over medium-low heat for about 1 minute. Remove from the heat and add to the pot with the lentils and beets. Add the turmeric, sage, pepper, and lemon juice. When the mixture reaches a boil, reduce to a simmer and partially cover. Stir occasionally and cook for 45 to 60 minutes, until very thick. Add salt to taste and serve hot. Enjoy!