This is an adaptation of a recipe from Forks Over Knives, The Cookbook, a great book for anyone interested in healthy plant-based meals.  You can serve the Dal over cooked brown rice or any cooked whole grain.   Add additional water to eat the Dal like soup.

 

1 large onion, diced

3 cloves garlic, minced

1 bay leaf

1 T grated fresh ginger

1 T cumin

1 T coriander

1 tsp. turmeric

2 cups lentils, preferably 1 cup red and 1 cup yellow, sorted and rinsed (or 2 cups red lentils)

 

Heat a Dutch oven over medium heat and add ¼ cup water.  Add the diced onion and cook for about 10 minutes or until the onion is soft.  Add additional water as needed, a tablespoon at a time, to keep the onion moist.  Add the garlic, bay leaf, ginger, cumin coriander and stir.  Cook for about 1 minute, then add the lentils and 5 cups of water.  Bring to a boil, stir, then recue heat , cover and simmer about 45 to 60 minutes or until the lentils are tender.  You may need more or less time depending on several factors including your lentil mixture and altitude.   After the lentils have cooked add salt to taste, if desired and garnish with lemon zest.