Red Lentil Dal

4 cups veg broth

1 13-15 ounce can coconut milk

2 cups red split lentils (or one 1 pound bag)

7 ounces tofu

one white onion

4 garlic cloves

2 cups chopped kale

1 cup frozen green peas

1 tbsp fresh ginger peeled and minced

1 tbsp curry pwd

1.5 tsp turmeric

1 tsp coriander

1 tsp black pepper

1 tbsp braggs liquid aminos (or 1 ¼ tsp salt)

Sauté the onion and garlic in vegetable broth. Add the spices and the tofu, and sauté for a few more minutes before adding the veg broth, coconut milk, lentils and aminos. Reduce to a low simmer and when it is thick turn the heat off and add the chopped kale and peas.

Have it with brown rice, quinoa or on it's own!

Watch The Demo Here!