Are you cooking lentils the right way

This incredible dish brings together the goodness of red lentils, aromatic spices, and a colorful medley of fresh vegetables. It's a feast for the eyes and the taste buds! 😍 Unlocking the secret to perfect lentils is key. Soaking them overnight eliminates gas-causing compounds, making them easier to digest. And when you rinse them thoroughly, you ensure optimal nutrient absorption, maximizing the goodness they offer. 🌱💪 #vegan #protein #nobloat #digestion #lentils #glutenfree #glutenfree recipes For full printable recipe follow link: www.bylusi.com/recipes/rainbow-dal Rainbow Dal Ingredients 1 cup red lentils, rinsed (soaked overnight)* 1⁄2 yellow onion, finely diced 1 tablespoon ghee, butter, or coconut oil 2 cloves garlic, minced 1⁄2-inch knob ginger, minced 1⁄2 cup coconut milk 2 1⁄2 cups water cauliflower rice (optional) basmati rice, cooked (optional) SPICE MIX 1⁄2 teaspoon cumin seeds 1⁄2 teaspoon mustard seeds 1⁄2 teaspoon ground cumin 1⁄2 teaspoon ground coriander 1⁄2 teaspoon turmeric 1 teaspoon salt 1⁄4 teaspoon ground black pepper RAINBOW diced tomatoes grated carrots grated yellow squash cilantro, minced spinach leaves shredded purple cabbage 1 tablespoon ghee 1⁄2 teaspoon cumin seeds salt Directions 1 Gather ingredients for spice mix and set aside. 2 Heat a large stockpot to medium. Add 1 tablespoon ghee, butter, or coconut oil. Add onions and cook for about 5 minutes. 3 Add garlic, ginger, and spice mix. Cook for about 1 minute or until fragrant. 4 Add lentils, water, and coconut milk. Bring to a boil. Reduce to low, cover and cook for 30 minutes, stirring about halfway through. 5 To plate, make a tadka by heating the ghee in a pan. Add the cumin seeds and let them pop for about 30 seconds. Drizzle the cumin-spiced ghee onto the dal and mix. Garnish with vegetables of your choice.

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