Indian Dal is one of my favorite dishes, and this is my take on a simple weekday version. Lentils provide 17 grams of protein per serving with added anti-inflammatory, immune boosting benefits from the curry spices. This recipe is easy, nutritious, inexpensive and makes a lot!
Combine and Simmer all Ingredients for at least an hour:
Can diced tomatoes
Vegetable broth (see my post about how to make your own)
Diced onions, garlic, jalapeno and fennel (I often add fennel to bean and lentil dishes to help with digestion)
Curry, coriander, oregano, salt and pepper
Serve over rice and garnish with parsley!