Lisa's Favorite Red Dal

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Red is this color associated with the heart, and bitter is its flavor. The red lentils and tomatoes nourish the heart, the green spinach and cilantro support the liver and the blood. In Five-Element theory, wood is the mother of fire, so nourishing the liver provides additional support for the heart. The mildly spicy and slightly bitter seasonings also benefit the heart. Try this recipe with a batch of chapati for an extra boost. And, even better than its "benefits", this makes a meal which is simple, easy to prepare, and delicious.

1 ½ cup red lentils
1 1 inch piece of fresh ginger, grated
1 onion, coarsely chopped
½ tsp. turmeric
2 cloves garlic, coarsely chopped
3 cups water
1 Tbsp. extra virgin olive oil
1 tsp. cumin seed
1/8 tsp. red pepper flakes
2 medium tomatoes, chopped
8 oz. baby spinach, washed thoroughly
2 Tbsp. finely chopped cilantro

Wash lentils with clear water, then place in a pan with the ginger, tumeric and 3
cups of fresh water. Bring to a boil, reduce heat, and simmer for about 45
minutes until the lentils are tender. Stir occasionally, and add more water if
needed.

While lentils are cooking, chop the vegetables. In a medium frying pan, warm the
oil, add the onion and garlic, and sauté until fragrant and translucent. Add the
cumin seed and red pepper flakes and continue to sauté for an additional minute.
Remove from heat.

When the lentils are tender, add the tomato and spinach to the lentil pot. Stir
well, and simmer for an additional 5 minutes. Add the onion/garlic mixture, and
add salt and pepper to taste.

Pour into serving bowls, garnish with cilantro, and enjoy.

For a heartier meal, serve over cooked brown rice or with chapatis.