Shanti Warrior Living Yoga

Vegan Cooking Classes
Vegan Meal Delivery


Dahl (Indian style lentils)


3 tbs. olive oil

½ yellow onion

1 heaping tablespoon minced garlic

2 cups dried lentils (any kind of lentil, or a combination will work)

1 large jalapeno, minced with seeds

1 lg. tomato, chopped

½ tsp. sea salt

Approx. 8 cups vegetable broth

¼ tsp. cinnamon

2 tsp. cumin

1 bay leaf

2 more tbs. olive oil

½ tsp. mustard seeds

1 tsp. freshly grated ginger

1 small handful fresh cilantro, chopped


Heat 3 tbs. olive oil over medium heat. Add onions and sauté until golden brown. Add garlic. Stir until golden (won’t take long!). Add lentils, and stir to coat with oil. Add tomato and jalapeno and sauté another 2 minutes. Add broth, sea salt, cinnamon, cumin and bay leaf. Bring to boil and then cover, reduce heat to high simmer, stirring occasionally. Cook until beans are soft, about 40 minutes, adding more water if necessary so that beans can cook as long as they need to without drying out.  When beans are soft, mash or blend about half the beans. Set aside.

Heat 2 tbs. olive oil over med- high heat in separate pan. Add mustard seeds and cook until they pop (watch out!). Add fresh ginger. Stir. Add lentil mixture into frying pan and stir well. Add in fresh cilantro and allow to cook on low heat for anther minute or two.  Serve with rice or quinoa or any of your favorite grains and lots of veggies J