Lentil Dal with Garlic-and-Cumin-Infused Oil

Name: Lentil Dal with Garlic-and-Cumin-Infused Oil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 2 teaspoons cumin seeds; 79 milliliters minced fresh cilantro, divided; 4 garlic cloves, sliced; 0 teaspoons ground red pepper; 1 teaspoons ground turmeric; 1 Tbsp fresh lemon juice; 296 milliliters dried pink or yellow lentils; 237 milliliters chopped plum tomato; 1 teaspoon salt; 1 Tbsp vegetable oil; 946 milliliters water

Watching your figure? This gluten free, whole 30, and vegan recipe has 50 calories, 1g of protein, and 3g of fat per serving. This recipe serves 5. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of ground turmeric, cilantro, pink, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place lentils and turmeric in a large saucepan; cover with 4 cups water. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.

Ingredients you will need

Turmeric

Lentils

Water

Equipment you will use

Sauce Pan

Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm.

Ingredients you will need

Lentils

Tomato

Salt

Heat the vegetable oil in a small skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add cumin seeds and garlic; cook 2 minutes or until garlic is golden, stirring constantly. Stir in the red pepper, and remove from heat.

Ingredients you will need

Cumin Seeds

Red Pepper

Garlic

Pour oil mixture over lentils, and stir in 2 tablespoons cilantro. Spoon the dal into individual bowls, and sprinkle with the remaining cilantro and the lemon juice.

Ingredients you will need

Lemon Juice