Red Lentil Dal

Ingredients

• 1 cup red lentils (rinsed well)
• 3 cup vegetable broth (or water, plus more if needed)
• 1 tbsp coconut oil (or vegetable oil)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 onion (medium, finely chopped)
• 2 garlic cloves (minced)
• 1 inch ginger (minced)
• 1 green chilies (chopped)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala (optional)
• 1 large tomato (chopped (or ½ cup canned tomatoes))
• salt (to taste)
• fresh cilantro (chopped (for garnish))
• lemon or lime wedges (for serving)

Steps

1. 1

   Rinse the red lentils thoroughly under cold water until the water runs clear.

2. 2

   In a medium pot, combine lentils and 3 cups of vegetable broth or water. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 15-20 minutes, stirring occasionally, until the lentils are soft and starting to break down.

3. 3

   While the lentils are cooking, heat the oil in a large pan over medium heat.

4. 4

   Add the cumin seeds and mustard seeds. Once they start popping, add the chopped onions. Sauté until the onions are golden brown (about 5-7 minutes).

5. 5

   Add the garlic, ginger, and green chilies, and cook for another 1-2 minutes until fragrant.

6. 6

   Stir in the turmeric, ground cumin, ground coriander, and garam masala. Cook for 30-60 seconds to toast the spices.

7. 7

   Add the chopped tomatoes to the spice mixture and cook for 4-5 minutes until they break down and release their juices.

8. 8

   Pour the cooked lentils into the pan with the tomato and spice mixture. Stir well to combine. If the dal is too thick, add a bit more vegetable broth or water to reach your desired consistency.

9. 9

   Simmer everything together for 5-10 minutes, allowing the flavors to meld. Season with salt to taste.

10. 10

    Remove the dal from heat. Garnish with fresh cilantro, a squeeze of lemon or lime and some vegan cream or vegan yogurt if desired.

11. 11

    Serve hot with rice, naan, or other flatbread.

Notes

To reheat: Reheat on the stovetop or in the microwave until warmed through, adding a splash of water or broth if the dal is too thick. Substitution note: You can substitute ground spices for the seeds (use 3/4 tsp each), but it will affect the intensity of the flavor. Canned Lentil Variation: If using canned red lentils, skip the boiling step (Step 2) and reduce the vegetable broth to about 1 cup.

Nutrition per serving

• main
• vegan
• vegetarian
• gluten-free
• Indian
• dal
• lentils
• comfort food