Dahl of red lentils with a spicy onion and cilantro garnish! Get ready to warm your belly with this bowl of healthy goodness. Ideal for vegetarians, vegans or anyone who wants to go without meat for a meal.
Preparation:
To cook:
Level: Easy
Ingredients
- 1 tbsp Grass-fed butter or oil
- 1 Onion, chopped
- 1 Jalapeno or red pepper, seeded and chopped
- 1 tbsp Ginger, chopped
- 1 cup red lentils
- 3-¾ cups broth or water
- 10 cloves cut garlic
- 2 Roma tomatoes, chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Ground coriander
- ½ teaspoon Ground turmeric
- ¾ teaspoons Sea salt
- ¼ teaspoons Black pepper
- FOR THE SPICY TOPPING:
- 1 tbsp Oil
- 2 Shallots, sliced
- 3 cloves Garlic, sliced
- ½ teaspoon Cumin seeds
- ¼ teaspoons Red pepper flakes
- Pinch Of Sea Salt
- ¼ cups Cilantro, chopped
Preparation
Melt the butter or oil in a frying pan and sauté the onion, peppers and ginger for 5 minutes or until golden. Add small amounts of water to the pan if the onions start to stick.
Stir in the lentils and broth, then bring to a boil, reduce the heat and cover the pan and simmer for 25 minutes.
While the lentils cook, quickly sauté the chopped garlic in a little oil until tender, about 2 minutes. Once the lentils have been cooked for 25 minutes, stir in the tomatoes, garlic and spices. Simmer another 5 to 10 minutes.
For the spicy filling:
Heat oil in a skillet. Add shallots and sauté over medium heat, stirring occasionally, until tender and golden. Add garlic and spices. Cook another 2 minutes.
When everything is cooked, add the chopped coriander. Serve the lentils with the spicy garnish.
Remarks:
1. Nutrition facts include spicy topping, but no other toppings.
2. This dish is even better the next day.
