Lentil Dal with Garlic-and-Cumin-Infused Oil
Lentil Dal with Garlic-and-Cumin-Infused Oil requires roughly 45 minutes from start to finish. This recipe makes 5 servings with 50 calories, 1g of protein, and 3g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, whole 30, and vegan diet. If you have water, cilantro, garlic cloves, and a few other ingredients on hand, you can make it.
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.
Add tomato; cook for 5 minutes or until lentils are tender. Stir in salt; keep warm.
Heat the vegetable oil in a small skillet over medium-high heat.
Add cumin seeds and garlic; cook 2 minutes or until garlic is golden, stirring constantly. Stir in the red pepper, and remove from heat.
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.