Ingredients

• Ingredients Scale 1x2x3x 1 cup red lentils (if using green/brown, see notes) 4 cups water or vegetable broth 1 tablespoon olive oil or 1/4 cup water 2 medium yellow onions, diced 2 – 3 cloves garlic, minced 1 1/2 inch knob ginger (about 2 tablespoons), minced 4 medium tomatoes, diced or 1 can (14oz) diced tomatoes, with juices 1 heaping teaspoon EACH cumin, coriander + turmeric 1/4 teaspoon cinnamon 1/4 – 1/2 teaspoon cayenne pepper salt, to taste

Preparation

• Instructions Saute: In dutch oven or pot, heat oil over medium heat, add onions and saute until onions are translucent, about 5 – 7 minutes. Add tomatoes, garlic and ginger, and cook 5 minutes, or until tomatoes start to break down. Simmer: Add the lentils, liquids, and dry spices, bring to boil, cover, reduce heat to low and simmer at a gentle rolling boil for 15 – 20 minutes, stirring occasionally, until lentils are tender, not mushy. Dal will thicken upon standing, add more liquids as needed. Serve: Ladle into individual serving bowls as is. Or serve over a bed of arugula, white rice, brown rice, or this Cilantro Lime Rice. Top with a squeeze of lemon for brightness. It pairs great with a side of homemade Vegan Naan. Serves 6 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.