Spicy Red Lentil Dal - Indian

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Spicy Red Lentil Dal - Indian

 

2 cups low-sodium vegetable broth

1 cup red lentils, sorted and rinsed

1 Tbs. vegetable oil

1 medium-sized onion, chopped (about 1 1/2 cups)

2 cloves garlic, minced

1/2 tsp. crushed red pepper flakes

1 tsp. ground cumin

1 tsp. ground turmeric

1/2 tsp. ground coriander

1 Tbs. tomato paste

1/2 cup light coconut milk

2 tsp. fresh lime juice

 

 

 

 

 

Bring broth and lentils to a boil in pot over high heat. Reduce heat to

medium-low, partially cover and simmer 10 minutes, or until lentils are tender..

Cover, and remove from heat.

Heat oil in nonstick skillet over medium heat. Add onion, garlic and red pepper

flakes; sauté 5 minutes. Add cumin, turmeric and coriander; cook 3 minutes,

stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly.

Add coconut milk and lentils, and cook 3 minutes more.

Season to taste with salt and pepper, and stir in lime juice. Serve over rice.

 

Serves 6

 

 

Source: Vegetarian Times Issue: October 1, 2005 p.34

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 185, Protein: 11g, Total fat:

5g, Carbs: 26g, Cholesterol: mg, Sodium: 273mg, Fiber: 11g, Sugars: 5g

 

Serve this Indian dip with bread, or pair it with rice for a main course.

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