Spicy Dal

Inspired by this recipe, this take on dal is quick and tasty. I used vegetable bouillon because I didn't have vegetable broth, but either way is better than just using water to cook the lentils.

2 cups low-sodium vegetable broth (or the equivalent water+bouillon)
1 cup red lentils, rinsed and picked over, and soaked if you have the time
1 tablespoon vegetable oil
4 cloves garlic, crushed
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 tablespoon tomato paste
1/2 cup light coconut milk (I used almond milk)
Juice of 1 fresh lime

Bring broth to a boil with the lentils. Cover partially and simmer on low for about ten minutes (until all the liquid is gone and the lentils are cooked/tender).

Heat oil in nonstick skillet over medium heat. Saute the garlic and red pepper flakes for about 3 minutes, then add the cumin, turmeric and coriander; cook 3 minutes, stirring constantly. Add the tomato paste, and cook 3 minutes, stirring constantly. Add almond/coconut milk and lentils, and cook 3 minutes more. Stir really well to combine.

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