Indian Lentil Bowl

A great way to get in coconut oil and anti-inflammatory turmeric and ginger
Dish Type: main dish Lifestyle: vegetarian



For the daal:

1 tablespoon coconut oil

1 medium yellow onion, diced

1 clove of garlic, minced

Small piece of ginger, grated

1 teaspoon ground turmeric

1/2 teaspoon garam masala

1/2 teaspoon cumin

1/2 teaspoon coriander

1 cup red lentils

3 – 4 cups water or vegetable broth

Salt + pepper to taste


For the sweet potatoes:

1medium sweet potatoes, cut into inch pieces

2 tablespoons coconut oil

Few pinches of garam masala



For the cilantro-mint chutney:

1/4 cup extra-virgin olive oil

2 cups cilantro

1 cup mint leaves

3/4 cups raw almonds

2 cloves garlic, peeled

1/2 jalapeno, stem and seeds removed

1/2 teaspoon salt

Juice of 1 lime

1 teaspoon ground turmeric


To serve:

2 cups of cooked brown jasmine rice

4 handfuls of fresh spinach

1 scallion, thinly sliced


Preheat the oven to 375ºF. Line a baking sheet with parchment and toss the sweet potatoes with coconut oil, garam masala, and a few pinches of salt directly on the sheet. Bake in the oven, tossing halfway through, for about 30 – 35 minutes or until they are soft throughout and golden on the outside.

To make the daal, heat a heavy-bottomed pot over medium heat and add the ghee or coconut oil. Once simmering, add the onion and cook for 5 – 7 minutes. Add the garlic and ginger; cook 30 – 60 more seconds. Add the turmeric, garam masala, cumin, coriander, red pepper flakes, and red lentils. Cook for one more minute, being careful not to burn the spices. Add the vegetable broth or water, starting with 3 cups, bring to a boil, then simmer until lentils are soft, about 20 minutes. Add more liquid as needed. Season to taste with salt and pepper.

When lentils are cooking and sweet potatoes are in the oven, blend all the ingredients for the chutney in a blender on the lowest setting until smooth. Season to taste.

Serve bowls with big scoops of daal, jasmine or long grain brown rice, sweet potato, spinach, scallions and generous dollops of cilantro-mint chutney. Enjoy