Golden Coconut Curry Dal

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Since this recipe uses some saturated fats, it's not for every day. But for a special occasion here and there (especially if your LDL is under 80), it's a nice treat! From the excellent cookbook, Naturally Nourished, by Sarah Britton. 

1 tablespoon coconut oil or ghee

3 medium yellow onions, diced

2 teaspoons fine sea salt, plus more as needed

5 garlic cloves, minced

1 tablespoon peeled, minced, fresh ginger

1 teaspoon ground cumin

3 cups vegetable broth

1 cup red lentils, washed and drained

3 medium carrots, chopped

1 14.5 oz / 400 mL can whole tomatoes

1 14.5 oz / 400 mL can full-fat coconut milk

1 to 2 tablespoons freshly squeezed lime juice, plus more as needed

Handful of fresh cilantro leaves and tender stems, for serving

1. in a large stockpot, melt the coconut oil over medium-high heat. add the onions and salt, stir to coat, and cook until the onions soften and begin to slightly caramelize, about 10 minutes
2. Add the garlic, ginger, cumin curry powder, and turmeric. Stir well and cook until fragrant, about 3 minutes, adding a little broth to the pot if it becomes too dry.
3. Add the lentils, carrots, tomatoes, coconut milk, and remaining broth. bring to a boil, reduce the heat to low, and simmer until the lentis are tender, about 20 minutes. If the tomatoes remain whole after cooking, give them a squish against the side of the pot with a spoon to break them up a little. 
4. Just before serving, stir in the lime juice, a little at a time, until the flavors are too your liking. Season with salt and serve with the cilantro.