Spicy Red Lentil Dal
2 cups low-sodium vegetable broth
1 cup red lentils, sorted and rinsed
1 Tbs. vegetable oil
1 medium-sized onion, chopped (about 1 ½ cups)
2 cloves garlic, minced
½ tsp. crushed red pepper flakes
1 tsp. ground cumin
1 tsp. ground turmeric
½ tsp. ground coriander
1 Tbs. tomato paste
½ cup light coconut milk
2 tsp. fresh lime juice
- Bring broth and lentils to a boil in pot over high heat. Reduce heat to medium-low, partially cover and simmer 10 minutes, or until lentils are tender. Cover, and remove from heat.
- Heat oil in nonstick skillet over medium heat. Add onion, garlic and red pepper flakes; sauté 5 minutes. Add cumin, turmeric and coriander; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add coconut milk and lentils, and cook 3 minutes more.
- Season to taste with salt and pepper, and stir in lime juice. Serve over rice.