Anti Inflammatory Gluten Free Red Lentil Dal
Total time50 min
Prep time15 min
Cook time35 min
4.9(16)
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Learn more āIngredients
4 servings
- 1 cup red lentils, rinsed
- 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 or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Ā½ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For the tarka
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp cumin seeds
- Ā½ tsp mustard seeds
- Ā½ tsp smoked paprika
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or gluten free naan, for serving (optional)
Can be omittedbasmati rice
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 6ā7 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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