Low Sodium Gluten Free Red Lentil Dal

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

1 cup red lentils, rinsed
Bob's Red Mill Red Lentils - 27 Oz Arrowhead Mills Organic Lentils Red - 16 Oz Vitacost Red Lentils - Non-GMO Simple Truth Organic® Red Lentils Kroger Red Lentils
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3 cups water
1 can (14 oz) diced tomatoes
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp neutral oil (such as avocado oil or canola oil)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp cayenne pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

For the tarka

1 tbsp unsalted butter
1 tsp cumin seeds
½ tsp mustard seeds
½ tsp smoked paprika

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or gluten free naan, for serving (optional)

Instructions

1
Heat the neutral oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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