Sunday Dinner Parties Made Easy

Share & Pair Sundays are all about the magic that happens when you combine great wine, food, and friends. If hosting a dinner party feels like something you don't have the time or energy for, you're not alone. But here's the thing: it doesn't need to involve multiple courses or a fully set table. We love inviting a friend or two over, opening a bottle of Tomorrow Cellars, and cooking something easy with whatever’s in the pantry.

One of our favorites is this veggie daal, inspired by Angela Liddon of Oh She Glows. It's full of hearty vegetables and only requires one pot—and ingredients you probably already have on hand. Cheers to more low-effort Sunday dinner parties!

Ingredients: 
1 tablespoon olive oil or coconut oil
1/2 onion, chopped
4 cups of veggies. Some combinations we like are cubed sweet potatoes and peas, broccoli and zucchini or a mix of all four. 
3/4 cup dried red lentils
1/2 cup water, plus more if needed
1 14-ounce can of diced tomatoes
1 14-ounce can of light coconut milk
1 1/2 teaspoons garlic powder
1 tablespoon curry powder
1 teaspoon salt
Pepper to taste
Grain of choice for serving. We like quinoa, rice works too
Fresh lime juice for serving 
Cilantro for garnish 

Directions:
Add oil to the bottom of a large saucepan. Once hot, add onion and cook until fragrant.

Add the lentils, water, diced tomatoes with juices, coconut milk, garlic and curry powders and salt and pepper to taste. Stir. 

Increase heat to high and bring to a low boil. Reduce heat to medium low and simmer for 15-30 minutes, stirring occasionally. Cook times will vary depending on what vegetables you use. Continue to cook until the vegetables are tender. 

Serve with grain of choice, a squeeze of lime and a glass of Tomorrow Cellars Rhône Blanc.