Ingredients

The following ingredients have 5 Servings
  • 1 cup red lentils (if using green/brown, see notes)
  • 4 cups water or vegetable broth
  • 1 tablespoon olive oil or 1/4 cup water
  • 2 medium yellow onions, diced
  • 2 – 3 cloves garlic, minced
  • 1 1/2 inch knob ginger (about 2 tablespoons), minced
  • 4 medium tomatoes, diced or 1 can (14oz) diced tomatoes, with juices
  • 1 heaping teaspoon EACH cumin, coriander + turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 – 1/2 teaspoon cayenne pepper
  • salt, to taste

Instruction

  • Saute: In dutch oven or pot, heat oil over medium heat, add onions and saute until onions are translucent, about 5 – 7 minutes. Add tomatoes, garlic and ginger, and cook 5 minutes, or until tomatoes start to break down.
  • Simmer: Add the lentils, liquids, and dry spices, bring to boil, cover, reduce heat to low and simmer at a gentle rolling boil for 15 – 20 minutes, stirring occasionally, until lentils are tender, not mushy. Dal will thicken upon standing, add more liquids as needed.
  • Serve: Ladle into individual serving bowls as is. Or serve over a bed of arugula, white rice, brown rice, or this Cilantro Lime Rice. Top with a squeeze of lemon for brightness. It pairs great with a side of homemade Vegan Naan.
  • Serves 6
  • Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.