Broccoli Dal

This is a super easy, nutrition packed weeknight go-to. Serve it over rice or with a side of naan.

Broccoli Dal

Recipe adapted from OhSheGlows

Yield: 4 servings

Total cook time: 25 minutes

Ingredients

2 tbsp extra virgin olive oil

4-5 cups chopped fresh broccoli (from 1 large head)

1 tsp cumin

2 tsp mustard seeds

1 medium yellow onion, medium diced

2 cups vegetable broth, preferably low-sodium

1/2 can (about 7 ounces) coconut milk + 1/2 can water (or 1 full can light coconut milk)

1 cup uncooked red lentils

Fine sea salt, to taste

1 tsp garam masala

1 tsp ground turmeric

Red pepper flakes, to taste

1 lemon, juiced

Paprika, for garnish

Directions

1. Add oil into a large saucepan (I like to use my dutch oven) over medium heat.

2. While oil is heating, add broccoli to food processor or Vitamix and process until very finely chopped, like the size of rice grains.

3. Add the cumin and mustard seeds to the pan with the oil. The seeds should sizzle and start popping in the oil immediately if your oil is hot enough. When they start popping, cover with a lid and remove from the heat. Keep covered until seeds stop popping, then remove the lid and stir.

4. Place back over medium-high heat and add in the onion. Cook about 5 minutes or until the onion softens.

5. Add the finely chopped broccoli, broth, coconut milk + water, lentils, a pinch or two of salt, garam masala, turmeric, and red pepper flakes (I start with about 1 teaspoon). Stir to combine.

6. Increase heat to high and bring to a low boil. Reduce heat to medium, cover with a lid, and let simmer for about 10 minutes. Remove the lid and stir, and continue to cook uncovered for another 10 minutes or until lentils soften, stirring occasionally.

7. Stir in lemon juice and adjust seasonings as needed.

8. Ladle the dal into bowls either on top of rice or with a side of naan bread. Sprinkle with paprika and garnish with a lemon wedge, if desired.