Description
Red lentil dahl with a spicy onion and cilantro topping! Get ready to warm your belly with this one bowl of wholesome goodness. Great for vegetarians, vegans or anyone who wants to go meatless for a meal.
Ingredients
- 1 Tablespoon Grass-fed Butter Or Oil
- 1 Onion, Chopped
- 1 Jalapeno Or Red Chili Pepper, Seeded And Chopped
- 1 Tablespoon Ginger, Minced
- 1 cup Red Lentils
- 3-¾ cups Broth Or Water
- 10 cloves Garlic, Chopped
- 2 Roma Tomatoes, Chopped
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ½ teaspoons Ground Turmeric
- ¾ teaspoons Sea Salt
- ¼ teaspoons Black Pepper
- FOR THE SPICY TOPPING:
- 1 Tablespoon Oil
- 2 Shallots, Sliced
- 3 cloves Garlic, Sliced
- ½ teaspoons Cumin Seeds
- ¼ teaspoons Red Chili Flakes
- Pinch Of Sea Salt
- ¼ cups Cilantro, Chopped
Preparation
Melt the butter or oil in a pan and cook onion, chilies and ginger for 5 minutes, or until golden. Add tiny amounts of water to the pot if onions start to stick.
Stir in lentils and broth, then bring to a boil, reduce heat and cover pot and let simmer for 25 minutes.
While lentils are cooking, quickly fry chopped garlic in a little oil until soft, about 2 minutes. After lentils have cooked for 25 minutes, stir in tomatoes, garlic and spices. Let simmer for another 5 to 10 minutes.
For the spicy topping:
Heat oil in a frying pan. Add shallots and fry over medium heat, stirring occasionally, until soft and browned. Add garlic and spices. Cook for 2 more minutes.
When everything has finished cooking, add chopped cilantro. Serve lentils with spicy topping.
Notes:
1. Nutrition facts include spicy topping but not any other toppings.
2. This dish is even better the next day.
