Red Lentil DalCourse: Lunch, DinnerCuisine: IndianDifficulty: Easy
I love this recipe. I found it a few years ago and make it all the time. It is healthy and filling and on a chilly day warms you up. It is something I make on a Sunday and eat it for lunch all week. Sometimes I add chickpeas and more vegetables if I am making it for dinner. I keep it pretty simple for lunch. If you like you can garnish with fresh chopped cilantro and a dollop of plain yogurt. I make this with frozen homemade turkey stock but feel free to use chicken or vegetable. I usually eat this and an apple for lunch.
2 Tablespoons olive oil
1 small onion, chopped (yellow or red)
3 cloves garlic, chopped
1 Tablespoon fresh ginger, peeled and grated
1 Tablespoon fresh turmeric, peeled and grated
1 jalapeño, seeded and chopped
3 teaspoons cumin seeds, toasted
1 heaping teaspoon coriander
1 heaping teaspoon ground turmeric
1 heaping teaspoon paprika or hot paprika
1/2 heaping teaspoon cinnamon
1 cup red lentils, rinsed
1 (14oz) can roasted diced tomatoes
1 (14oz) can chickpeas, drained, optional
4 cups chicken or vegetable broth
Kosher salt and fresh ground pepper
Plain Yogurt for serving, optional
- In a Dutch oven, over medium heat, heat 1 Tablespoon oil and add onions. Cook until soft, about 5 minutes. Add garlic, ginger, fresh turmeric, and chopped jalapeño and cook for 1 minute until fragrant. Add cumin seeds and spices and cook stirring 1 minute. Add the lentils and toss with everything to get coated and a little toasted. Add the tomatoes, stock and chickpeas if using. Season with salt and pepper.
- Bring to a boil and simmer for 20 minutes. Eat right away or allow to cook for a few hours and refrigerate with tight fitting lid.
- Reheat in a bowl or mug in the microwave, about 2-3 minutes, mixing with a spoon in-between.
- Serve hot alone or with a dollop of yogurt or a drizzle of oil and finishing salt.