Monkfish Abbey - Spicy Red Lentil Dal

Olive oil
4 leeks, washed and sliced
3 T minced garlic (the pre-crushed jarred stuff is okay)
3 t mustard seeds
½ t crushed red pepper
3 t ground cumin
3 t ground turmeric
1 ½ t ground coriander
1 ½ t black pepper
1 ½ t salt
3 T tomato paste (buy it in a tube and you won’t throw out half a can)
6 c organic vegetable broth (or more as needed)
3 c red lentils (don’t substitute regular lentils – they take longer to cook)
1 ½ c light coconut milk
2 T lime juice

In a large sauce pan, sauté leeks in olive oil for about 10 minutes. Add spices and cook, stirring constantly until the mustard seeds begin to pop. Add tomato paste, veggi broth and lentils. Bring to a boil, reduce heat, cover partially and cook for 20 minutes or until lentils are tender. Add coconut milk and lime juice and heat through. Serve plain or over hot cooked brown rice. Good with pita wedges.

Number of Servings: 12

Recipe submitted by SparkPeople user COURTLY72.