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Pumpkin Chocolate Brownies

Red Lentil Dal

I love the summer months when vegetables are more abundant but I also am wild for autumn, probably more so. There is nothing quite like a warm, filling meal on a cool evening to make me feel secure and happy. This red lentil dahl was made in my slow cooker - I truly love slow cooker meals and recommend that anyone get their hands on one as they are among the more affordable kitchen appliances - but it can easily be made on the stove top, following the same instructions but simmering for 15 - 20 minutes. There is nothing quite like coming home to a delicious smelling home and an already prepared, tasty meal, though. I serve this over basmati rice with cilantro on top.

2 - 4 T. low sodium vegetable broth
1 yellow onion, diced
1 large or two small Yukon gold potatoes, diced
2 t. fresh ginger, grated or minced
3 - 4 garlic cloves, minced
1 t. coriander
1 t. ground cumin
1/2 t. turmeric
1/2 t. dry mustard
1/4 t. cayenne powder
Salt and pepper to taste
2 cups red lentils
5 cups water or low sodium vegetable broth
15 oz. crushed tomatoes

Heat 2 T. broth in a large pan, and sauté onion, potato, and ginger. Cook for five minutes, stirring frequently to avoid sticking, and then add the garlic and spices. Add more broth by the tablespoon as needed. Cook for about ten minutes on the stove top until the potatoes begin to soften.

Add to a large slow cooker with the lentils and water or broth and crushed tomatoes. Cook on low for 8 hours. If you like your dal smooth, use an immersion blender or blend in stages in a regular blender. You can blend until smooth or partially based on your preferences. Enjoy!

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