Broccoli Dal

Ingredients

• 6 pounds potatoes
• olive oil
• 2 onions
• 6 heads broccoli
• 2 tsp ground cumin
• 1 tsp ground mustard
• 2 tsp garam masala
• 2 tsp turmeric
• 2 tsp salt
• 4 cups vegetable broth
• 2 14-oz cans coconut milk
• 2 cups red lentils
• 1 tbsp lemon juice (to taste - as little as 2 tsp, as much as 4 tsp)

Instructions

1. 1. Preheat oven to 375. Coarsely chop potatoes, coat generously with olive oil, and roast until cooked. Stir and add salt at 30 minutes.
2. 2. Heat olive oil in a pot on medium-high heat. Chop and add onions, stirring occasionally. Lower heat if browning occurs — aim for soft, translucent onions.
3. 3. Process broccoli florets and stems in batches until finely chopped, approximately rice-grain sized.
4. 4. Add cumin, mustard, garam masala, and turmeric to the pot; stir and cook for a couple minutes.
5. 5. Add the finely chopped broccoli, salt, vegetable broth, coconut milk, and lentils. Stir well.
6. 6. Bring to a low boil on high heat, then reduce to medium and simmer for about 40 minutes until lentils soften and mixture thickens. Stir occasionally.
7. 7. Stir in lemon juice to taste.