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