Root Vegetable Dal



For the Spice Oil:


  1. To a stock pot add the rinsed lentils, diced root vegetables, diced onion, tomatoes, garlic, ginger, turmeric and chili flakes.
  2. Pour water on top and stir.
  3. Bring pot to a boil over medium heat and then simmer for 40 minutes, whisking often.
  4. In the last 10 minutes, whisk the dal vigorously to encourage the breaking down of the lentils.
  5. Season with salt and pepper.

For the Spice Oil

  1. In a small saute pan, melt the coconut oil over medium-high heat.
  2. Add the cumin, coriander, and mustard seeds (or ground in my case). Once the seeds are fragrant, remove from heat.
  3. Gently spoon the toasted spice oil on top of the dal or stir in if you would like.
  4. Garnish with chopped cilantro and lemon wedges.

*I used butternut squash.
**I used 1 14oz can of diced tomatoes and it worked perfectly

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