Red Split Lentil Dahl

2 cups chicken broth

2 chicken breasts, cut into chunks and cooked

1 cup red split lentils, dry

2 cups celery, diced

2 cups kale, chopped

1 cup onion, diced

6 mini sweet peppers, sliced

2 tbsp lemon juice

1 tbsp butter

1 tbsp whole mustard seeds

1 tbsp olive oil

1 tsp salt
1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp ground tumeric

1/2 tsp coriander

This was a multi burner operation so be prepared! In one pot, I had the lentils cooking per the instructions on the bag in the chicken broth for added flavor (1:2 lentil/water ratio for about 15 minutes, they will be super soft but not complete mush at that point) then another pot to get the veggies and spices going. Place the extra virgin olive oil and mustard seeds in a big pot and cover. Covering is essential because if you don’t, the mustard seeds will blow across your kitchen so best keep them contained! You will hear them pop just like the sound of popcorn (or Rice Krispies), let them pop for about a minute then add in the veggie mixture.

I simmered for about 10 minutes then added the spices, lentils, diced tomatoes, chicken and lemon juice to the mix and let cook. When I saw everything cooking together, I got worried, it looked like mushy and really not that appetizing. But I powered through, stirring occasionally at a low heat all the while keeping an open mind.




Serving Size: Makes 5 portions

Number of Servings: 5

Recipe submitted by SparkPeople user THRIFTINGQUEEN.