Lentil Potato Dal with Lemon-Cilantro Rice

Name: Lentil Potato Dal with Lemon-Cilantro Rice
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 mediums baking potatoes, peeled and cut into 1/2-inch pieces; 1 teaspoon cumin seeds; 1 Tbsp grated peeled fresh ginger; 118 milliliters chopped fresh parsley; 4 garlic cloves, minced; 1 teaspoons ground coriander seeds; 0 teaspoons ground red pepper; 1 teaspoon ground turmeric; 1 Tbsp light butter; 1 teaspoons mustard seeds; 237 milliliters chopped onion (about 1 small); 237 milliliters dried small red lentils; 2 Tbsps red wine vinegar; 6 servings Lemon-Cilantro Rice; 1 teaspoons salt; 3 mediums tomatoes, seeded and chopped; 710 milliliters water

Lentil Potato Dal with Lemon-Cilantro Rice requires approximately 40 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 210 calories, 11g of protein, and 2g of fat per serving. A mixture of ground turmeric, butter, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Melt butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add onion; saut 3 minutes. Stir in garlic and ginger; saut 1 minute.

Ingredients you will need

Garlic

Ginger

Onion

Add salt and next 5 ingredients; cook 1 minute.

Ingredients you will need

Salt

Add water, scraping pan to loosen browned bits. Stir in tomato, potato, and lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potato mixture is tender.

Ingredients you will need

Lentils