Red Lentil Dahl

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

2 tablespoons avocado oil (or preferred oil)

1 large onion (, finely diced)

4 cloves garlic (, minced)

1 tablespoon ginger (, grated or minced, fresh, frozen or paste)

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper (, more to taste, sub 1/4 tsp cayenne)

4 cups vegetable broth (, low sodium)

2 cups red lentils (, rinsed well and drained)

1 cup tomato purée (, jarred/canned, not paste or sauce)

3/4 teaspoon salt (, more to taste)

14 ounces coconut milk (, canned, full-fat)

1 lemon (, juiced, sub with lime)

1/4 cup cilantro (, chopped)

Naan

Fresh-Cut Cilantro

Lemon Wedges

Rice (about 3 cups cooked)

Instructions

Heat oil in a large skillet (or Large Pot) over medium heat. Once the oil is shimmering, add onion and sauté until softened and lightly golden. About 4-6 minutes.

Lower heat one notch and add the garlic and ginger. Sauté for 30-60 seconds until fragrant.

Add the curry powder, cumin, and crushed red pepper. Sauté for 30 seconds until fragrant.

Now add the tomato purée. Cook for about 3-5 minutes until it thickens up. Stir often to prevent sticking or burning. Lower heat if needed.

Add the broth, coconut milk, red lentils, and salt. Stir well to combine. Raise the heat to get things moving, then lower the heat to maintain a mild-moderate simmer. Cook uncovered for 20-25 minutes, or until the sauce is thick and the lentils are starting to fall apart. Stir occasionally.

Remove from heat and add the lemon juice and cut cilantro. Let it sit for a few minutes to thicken up. Serve with rice, naan lemon wedges and more cilantro if desired. Enjoy!

Nutrition

• Calories: 322 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 2 g
• Sodium: 347 mg
• Glucides Totaux: 46 g
• Fibres Diététiques: 20 g
• Sucres Totaux: 5 g
• Protéines: 19 g