Curried Vegetable Dal

Serves 6

Ingredients:

1/4 cup Coconut Oil

1 Cinnamon Stick

6 Green Cardamom Pods, cracked open

1/2 tsp Cloves, powdered

1 Onion, chopped

1 tsp grated Fresh Ginger

2 Bay Leaves

1 tsp Cumin, powdered

1 tsp Fenugreek, powdered

1 tsp Turmeric, powdered

2 tblsp Coriander, powdered

2 cups Bone Broth

1 Cup Red Lentils

1 small Cauliflower, cut into small florets

1 Sweet Potato, peeled and cubed

1/2 Red Bell Pepper, chopped

1 cup Shiitake Mushrooms, chopped

1-14oz can Coconut Milk

Directions:

1. Heat 2 tblsp of coconut oil in a soup pot over medium heat.

2. Add the cinnamon, cardamom, and cloves and heat for 2 minutes. Add the remaining 2 tblsp of coconut oil and sauté the onion for about 5 minutes or until golden.

3. Add the ginger and the bay leaves and sauté for 1 minute. Reduce the heat to low and add the cumin, fenugreek, turmeric, and coriander. Sauté for 2 minutes. Add the bone broth and the lentils and bring to a gentle simmer. Cook for 15 minutes.

4. Add the cauliflower, sweet potato, red pepper, and mushrooms and simmer for an additional 10 minutes. Add the coconut milk and simmer an additional 5 minutes, until the lentils are soft but not mushy.