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Spicy Lentil Dal with Fresh Tomatoes

Chef Megan
A delicious and warming traditional lentil recipe with a fresh twist
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Total Time 45 minutes
Course Main Course
Cuisine Indian

Equipment

  • Large pot with lid

Ingredients
  

  • 1 tbsp avocado oil
  • 1 large onion, chopped
  • 3-5 cloves fresh garlic, minced
  • 2 tbsp fresh ginger, grated
  • 2 carrots, finely diced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red pepper chili flakes
  • 1 tsp sea salt
  • Fresh cracked black pepper to taste
  • 2 cups Pure Flavor® GeorgiaGrown Tomatoes On-the-Vine, diced
  • 1 cup dry lentils, green or brown, rinsed and drained
  • 2-1/2 cups water or veggie broth
  • 1-13.5 oz can coconut milk
  • 2 tbsp fresh chopped cilantro

Instructions
 

  • In a large pan or Dutch oven, heat oil on medium-high for 1 minute.  Add chopped onion and sauté until translucent, about 3 minutes.  Then, add chopped garlic, ginger, and diced carrots for an additional 2 minutes, stirring frequently.  Add in spices of turmeric, cumin, coriander, red chili flakes, sea salt, and black pepper.  Stir to combine. Add a few tablespoons of water if needed to prevent drying out.
  • Next, add the fresh diced tomatoes, rinsed lentils, and 2 ½ cups water or broth to pan and stir to combine.  Bring to a boil, then reduce heat, cover, and let simmer for 30 minutes.
  • Stir in the coconut milk and season with additional sea salt and pepper if desired.  Stir until combined and heat to serve over a bed of rice, orzo, or naan bread.  Garnish with fresh chopped cilantro.

Notes

 
 
 
Keyword fresh tomatoes, lentils
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