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.
- 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
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.
1. Nutrition facts include spicy topping, but no other toppings.
2. This dish is even better the next day.