Red Lentil Dahl

🥘 Ingredients

• vegetable oil 2 tbsp
• onion 1
• garlic 4 cloves
• ginger 1 tbsp
• curry powder 1 tbsp
• ground cumin 1 tsp
• crushed red pepper ½ tsp
• tomato purée 1 cup
• vegetable broth 4 cups
• coconut milk 14 ounces
• red lentils 2 cups
• salt ¾ tsp
• lemon 1
• cilantro ¼ cup

Cooking

1. 1

   Heat vegetable oil in a skillet over medium heat. Once the oil is shimmering, add onion and sauté until softened and lightly golden. About 4-6 minutes.
2. 2

   Lower heat one notch and add garlic and ginger . Sauté for 30-60 seconds until fragrant.
3. 3

   Add curry powder , ground cumin , and crushed red pepper . Sauté for 30 seconds until fragrant.
4. 4

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

   Add vegetable 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.
6. 6

   Remove from heat and add lemon and cilantro . Let it sit for a few minutes to thicken up. Enjoy!