Red Lentil Dal

This is a flavorful and hearty dish that is often served over rice, with naan, or pita bread.

Red lentils are the only lentils that will work in this dish. Other lentils have longer cooking times and a different texture.

We recommend making extra and freezing for a quick weeknight meal.

Ingredients

• Oil spray
• ½ teaspoon ground cumin
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground black seed (Nigella sativa), optional
• 1/8 teaspoon freshly ground pepper
• 1/8 teaspoon red pepper flakes
• ½ teaspoon salt (optional)
• 3 garlic cloves, minced or pressed
• 1 ½ tsp ginger, fresh, grated or finely minced
• 1 lemon, cut in wedges
• 1 onion, chopped fine
• 1 lb plum tomatoes, chopped
• 8 ½ oz dried red lentils
• 4 cups water
• ½ cup fresh cilantro, minced

Instructions

1. Spray a large saucepan generously with oil spray and heat over med-high heat. Add ground spices and red pepper flakes and cook until fragrant, about 15 seconds.
2. Stir in onion and cook about 5 minutes. Add garlic and ginger, stirring for about 30 seconds. Be careful not to burn the garlic.
3. Add water and lentils to the pot and bring to a boil. Reduce to low heat and simmer uncovered until lentils are soft and breaking down to a coarse puree consistency, about 20 minutes.
4. Stir in tomatoes and cilantro. Taste, adding salt as desired and adjusting seasonings.
5. Serve with lemon wedges and sprinkled with additional cilantro.