Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, grated (approx. 5g)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • 1/2 teaspoon turmeric (2.5 ml)
  • 1/4 teaspoon chili powder (or to taste) (1.25 ml)
  • 1 cup red lentils, rinsed (approx. 200g)
  • 4 cups vegetable broth (or water) (approx. 950 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approx. 410g)
  • 1 tablespoon lemon juice (15 ml)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (a small bunch)
  • Plain yogurt (optional, for serving)

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add onion and sauté until softened. Add garlic and ginger and cook for another minute until fragrant.
  2. Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds, stirring constantly, to release their aroma.
  3. Add rinsed red lentils, vegetable broth, and diced tomatoes to the saucepan. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and have broken down slightly. Stir occasionally to prevent sticking.
  5. Stir in lemon juice. Season with salt and pepper to taste. Adjust consistency with more broth if needed.
  6. Ladle into bowls and garnish with fresh cilantro and a dollop of plain yogurt (if using). Serve hot.