I modified this recipe VERY little from that of “The Happy Pear” recipe (https://www.youtube.com/watch?v=h1G3J-nvAUI). It is so easy to make, and very filling. You could use any number of greens in place of the bok choy (i.e., baby spinach, arugula, chard). Also, if you wanted to speed up the cooking process, you could use yellow lentils as they cook much faster than green lentils.
I started off with a few tablespoons of EVOO in a stockpot, and added one whole chopped purple onion, two medium-sized chopped zucchinis, a grated carrot, and about 2 tsp. sea salt. I stirred that over medium high heat for 3-5 minutes, while I chopped up the sweet potato. It was organic, so I washed it well, but I did not peel it. A lot of the nutrients from root vegetables are found in the skin (only use if organic, though). Then, I added about 2 heaping tbsp. of a high-quality yellow curry, 1 heaping tbsp. each ground cumin, coriander, sweet paprika. I continued to stir constantly over medium-high heat for another 5 minutes before adding the chopped sweet potato. I stirred and mixed all ingredients very well so all vegetables were well coated with the spices. At that point, I added one carton of Pomi strained tomatoes (26 oz.), and one 13 oz. Thai Kitchen unsweetened coconut milk. Stirred all very well, then added one 16-oz package of dried green lentils that I had washed and drained thoroughly. I mixed all this together, then added about 1.5 liters of water (enough to make it soup-like because the lentils and the sweet potato need a lot of water to absorb). I also added a heaping tsp. of organic dried vegetable bouillon for extra flavor since I was going to add a very large bok choy later on after the vegetables and lentils had cooked for about 40 minutes.
After 40 to 45 minutes on simmer, stirring regularly and keeping an eye on the liquid level to be sure it was adequate, I added about a tbsp. of soy sauce, and one whole fresh-squeezed lime. Then, I added the roughly chopped bok choy. Stirred and simmer for another 10 minutes, or so before serving with some garnish of fresh cilantro. On the side, I served couscous, but the dahl was plenty enough on its own. It made a huge pot of dahl, so I’ll be freezing a lot of it today.
Thanks to “The Happy Pear” for their usual inspiration. They’re on Instagram and other social media sites (I follow them on Instagram, and then watch their great YouTube videos.).