BHA & BHT Free Moroccan Cinnamon-Spice Green Lentil Dal
Total time1 hr
Prep time15 min
Cook time45 min
4.8(26)
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 ½ cups green lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large saucepan or Dutch oven over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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