Dal-Used to name the thick stew prepared from lentils and other various beans.

Over any store or restaurant, Whole Foods takes first place in our book. There is always a new recipe that catches our eye. This lentil dish was the winner this week. With all of the different spices, the indian flavor came in strong which prompted seconds...and maybe thirds. This dish could easily be prepared as a side or entree. We poured our Dal over quinoa to add more protein and nutrients. This is a recipe worth experimenting with!


·       2 cups of lentils, rinsed and soaked for 6-8 hours

·       2 tablespoons extra-virgin olive oil

·       1 yellow onion, chopped

·       1 teaspoon of cumin

·       1/4 teaspoon ground cardamom

·       4 cloves garlic, chopped

·       2 tablespoons chopped ginger

·       4 cups low-sodium vegetable broth

·       1 cup of water (if needed)

·       1 1/2 cup chopped tomatoes, with their juice (we used 1 can of organic chopped tomatoes)

·       1/3 cup chopped fresh cilantro

·       1 teaspoon ground turmeric

·       1/4 teaspoon fine sea salt

·       1 jalapeño pepper, stemmed, seeded and finely chopped



·      Heat oil in a large pot over medium high heat.

·     Add onions and cook until softened and slightly brown, about 5 minutes.

·      Add cumin, cardamom, garlic and ginger. Continually stir mixture for about 2 minutes.

·      Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño and bring to a boil.

·      Reduce heat to medium low, cover and simmer, stirring often

·      The longer you simmer the better the dish will turn out. Minimum time of simmering 25-30 min.

·      Add water as you need-it depends on the consistency you want the Dal to be. You can’t go wrong! The consistency should be like a thick stew