Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 6g)
  • 1 inch ginger, grated (approx. 1 tablespoon, 15g)
  • 1 teaspoon ground cumin (5 ml)
  • 1 teaspoon ground coriander (5 ml)
  • ½ teaspoon turmeric powder (2.5 ml)
  • ½ teaspoon chili powder (or more, to taste) (2.5 ml)
  • 1 cup red lentils, rinsed (200g)
  • 4 cups vegetable broth (950 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • Fresh cilantro, chopped (for garnish)
  • Plain yogurt or coconut yogurt (for vegan option, for garnish)
  • Lemon wedges (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic and ginger and cook until fragrant.
  2. Add cumin, coriander, turmeric, and chili powder to the pot. Cook, stirring constantly, until fragrant.
  3. Stir in rinsed red lentils, vegetable broth, diced tomatoes (with juice), salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the lentils are tender and the dahl has thickened. Stir occasionally to prevent sticking. Approximately 25-30 minutes.
  5. Taste the dahl and adjust seasoning as needed. Add more salt, pepper, or chili powder to taste.
  6. Ladle the dahl into bowls and garnish with fresh cilantro, a dollop of yogurt (or coconut yogurt), and a squeeze of lemon juice. Enjoy your red lentil dahl!