Brown Lentil Dal

Ingredients

• 1 tsp cinnamon stickNutrition
• 1 tbsp cumin seedsNutrition
• 1/4 tsp cayenne pepperNutrition
• 1 tsp turmericNutrition
• 1/2 cup canola oilNutrition
• 2 cups corianderNutrition
• 4 cloves garlicNutrition
• 4 tsps gingerNutrition
• 2 medium onionsNutrition
• 2 jalapeno peppersNutrition
• 16 oz lentilsNutrition
• 1 lb tomatoesNutrition

Directions

1. 1Put the lentils, 1/2 the tomatoes, jalapenos, ginger, garlic, coriander, and turmeric in a large pot.
2. 2Add enough water to cover by 1 1/2 inches. Cover, bring to a boil over high heat, then reduce the heat to medium and simmer until the lentils are almost tender, about 30 minutes.
3. 3Continue cooking lentils while you put the canola oil in a medium saucepan over medium heat. Add cumin seeds, cinnamon stick and cloves and cook, shaking pan occasionally for 2-3 minutes.
4. 4Add the onions and cook until soft, about 10 minutes. Add the cayenne and 1 cup water, bring to a boil over medium-high heat, simmer 1 minute, turn off the heat.
5. 5When the lentils are fully tender, partially puree them with an immersion blender (or leave whole if you prefer).
6. 6Stir the onion mixture into the lentils along with the remaining tomatoes and coriander. Season liberally with salt and pepper.
7. 7Simmer for 5 minutes, then turn off the heat and stir in the lemon juice.

Nutrition per serving

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