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Turmeric Dhal With Wild Rice

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Ingredients
  

  • 1 cup lentils preferably soaked for a few hours or overnight
  • ½ wild rice
  • 4 ½ cups water
  • 2 carrots sliced
  • 2 tsp. coconut oil
  • 2 tsp. mustard seeds
  • 1 tsp. whole cumin seeds
  • ½ of a white onion sliced
  • 1 clove garlic finely chopped
  • 1 tsp. turmeric powder
  • 1 cup of coconut milk
  • A handful of spinach optional
  • Sea salt to taste

Instructions
 

  • Wash the lentils and rice well and rinse, then add to a pot with water, bringing to a boil. Lower to a simmer and cook until soft, about 30 minutes or so. Throw in the carrots (if you choose to use them).
  • When the lentils and rice are almost cooked through, heat the coconut oil in a separate pan. Add the mustard seeds, allowing them to “pop” and burst open for a few seconds, as you mix them. Then, add the cumin seeds, onion, garlic, cooking until soft.
  • Stir in the turmeric and coconut milk until heated, then add the lentils, rice, and carrots. Then, stir in a generous handful of spinach until soft.
  • Combine and season with sea salt. Adjust seasonings as desired. Enjoy!