Red Lentil Dal

Creamy, comforting lentils with turmeric, cumin and coconut milk. Vegan and gluten-free.

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 1 cup canned diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 tbsp cooking oil
• Cilantro and cooked rice for serving

Instructions

1. Cook the aromatics. Cook the onion in oil over medium heat for 6 minutes. Add the garlic, ginger, turmeric and cumin for 1 minute.
2. Simmer. Add the lentils, tomatoes, coconut milk, 2 cups water and 1 tsp salt. Simmer, stirring often, until the lentils break down and turn creamy, about 20 minutes.
3. Serve. Taste for salt, top with cilantro and serve with rice.

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