Makes 2 servings 

Ingredients:
1 tablespoon coconut oil 
1⁄2 pound asparagus, trimmed and cut into 1” pieces 
8 large or 15 small shrimp
1 carrot, cut into 1⁄4” diagonal slices 
1⁄2 cup snow peas 
1 1⁄2 cups cooked brown rice, warmed, for serving 
*Add more veggies for variety if you want

For the sauce: 
2 tablespoons canned full-fat coconut milk
2 tablespoons almond butter (use the peanut butter powder)
1 tablespoon tamari
1 teaspoon maple syrup 
1 teaspoon fresh ginger, finely grated
1⁄4 teaspoon crushed red pepper flakes 
1 garlic clove, finely minced 

Instructions 
1. Mix sauce ingredients together and set aside. If too thick, add a little water to thin it out. 
2. In a large skillet, heat coconut oil over medium-high heat.
3. Stir fry shrimp, then remove from skillet.
4. Add the vegetables and stir-fry until veggies are tender crisp. 
5. Place 3⁄4 cup of warm brown rice on a plate. 
6. Top with half of the veggies and shrimp, then drizzle half of the sauce on top.

Serve immediately. Share with a friend, or save the leftovers for tomorrow’s lunch. 

​I recently changed up some things around my studio and came face to face with this trophy. It's funny how a change in your physical space can provide a new perspective! This trophy, I have to say, is the best one I have earned, ever.  It's not about what I won it for or what it took to get there- it's my favorite because of the way it looks and what that says to me. One leg and arm are unfinished, representing so much of what we can do with the rock of our unfinished bodies. Like our minds, our bodies are a work in progress. Throughout years of losing weight, changing my lifestyle, competing for decades, then having a child, my body has transformed beautifully. And, as with every masterpiece, I continue to work on it daily.  Can you image Leonardo, Michelangelo, or Picasso walking away from their masterpiece and saying, 'I'm just too busy, it's not a priority!' Oh, hell no! Picasso was working at 3 am on April 8th, just hours before his death in 1973 at 91 years of age. Now this is inspiring! Treat your body as a masterpiece in progress, and work with that enthusiasm to make it better. ​

​Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings - makes a great side dish
Author Michaela Vais

Ingredients

• 1 cup (190 g) dry green lentils (see notes)
• 1 tbsp coconut oil or vegetable oil
• 1 medium onion chopped
• 1 large (200 g) finely diced carrot (see notes)
• 3 cloves of garlic minced
• 2 tsp fresh ginger grated
• 1 red or green chili pepper (seeds removed)
• 2 tsp ground cumin
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 3 cups (720 ml) vegetable broth
• 1 cup (240 ml) canned coconut milk (see notes) 
• Salt and black pepper to taste
  
  

Instructions

• Sort and rinse the lentils for 15 minutes in warm water, removing any shriveled ones. Soaking makes them more easily digestible. Drain the water afterward.
• Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.
• In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.
• Next, add all the seasonings, the lentils, and vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.
  For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.
• Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender. Optionally, puree 1/4-1/3 of the dal for a creamier result.
• Before serving, give the dahl one last taste and adjust the seasonings to your preference. Then serve with rice, naan (flatbread), and garnish with parsley and optionally non-dairy yogurt. Enjoy!
  ​
  

Notes

• I typically use green or brown lentils, which cook in about 20-25 minutes if soaked beforehand.
• You can also use sweet potato instead of carrot.
• It's possible to use any plant-based cream (like soy cream, oat cream etc.) instead of canned coconut milk. However, in my opinion, this lentil dal tastes best with coconut milk. I reduced the amount to 1/2 cup.
• Optionally, add a squeeze of lime/ lemon juice when serving to brighten the flavor.
• Recipe serves 4. Nutrition facts are for one serving.
  
  

Nutrition
Calories: 293kcal | Carbohydrates: 31g | Protein: 11g | Fat: 15g | Saturated Fat: 12g | Sodium: 452mg | Potassium: 733mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 6.1mg

I used these two recipes to create this dish:
https://veggiedesserts.com/red-lentil-dahl/
​https://www.noracooks.com/red-lentil-dahl/