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Spicy Red Lentil Dal

Serve this Indian dip with bread, or pair it with rice for a main course.

Ingredients: 

Ingredients: 

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2 cups low-sodium vegetable broth
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1 cup red lentils, sorted and rinsed
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1 Tbs. vegetable oil
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1 medium-sized onion, chopped (about 1 ½ cups)
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2 cloves garlic, minced
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½ tsp. crushed red pepper flakes
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1 tsp. ground cumin
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1 tsp. ground turmeric
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½ tsp. ground coriander
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1 Tbs. tomato paste
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½ cup light coconut milk
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2 tsp. fresh lime juice

Instructions: 

  1. 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.
  2. 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.
  3. Season to taste with salt and pepper, and stir in lime juice. Serve over rice.

Nutrition Information: 

Calories: 
185
Protein: 
11 g
Total Fat: 
5 g
Saturated Fat: 
1 g
Carbohydrates: 
26 g
Cholesterol: 
mg
Sodium: 
273 mg
Fiber: 
11 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

Super tasty, hearty and simple. I only left out the garlic and lime juice b/c i didnt have them, and added 2 medium diced carrots at the end for some texture and crunch. Yum! try it!

This is AMAZING!!!! One of my new favorite recipes. I make it at least once per week!

Rich, tasty and easy. Perfect for a weeknight dinner when you don't want to mess around chopping dozens of vegetables for one dish.

Great tasting. Substituted lemon juice for lime juice.

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