Red Lentil DaalSubmitted by: MOIRALEIGH
2 cups red lentils
2 tablespoons olive oil
1 yellow onion, finely chopped
1 teaspoon cumin seeds
1/4 teaspoon ground cardamom
4 cloves garlic, minced
4 cups vegetable broth or chicken broth
1 1/2 cups chopped tomatoes with their juice
1/3 cup chopped fresh cilantro
2 tablespoons minced fresh ginger
1 fresh jalapeno pepper, minced*
1 teaspoon ground turmeric
1 teaspoon salt
Heat the oil in a large heavy bottom 5-quart pan over medium-high heat, and sautÃ© the onion until golden brown, about 5 minutes. Add the cumin seeds, cardamom, and garlic to the pan and stir until the spices are just fragrant, about 2 minutes. Add the broth, tomatoes, lentils, cilantro, ginger, jalapeÃ±o pepper, turmeric and salt. Bring to a boil over high heat; reduce the heat to low, cover, and simmer, stirring often, until lentils become soft, about 15 minutes.
Serve over brown rice. Makes about 7 servings (1 c. each).
Number of Servings: 7
Recipe submitted by SparkPeople user MOIRALEIGH.