Golden Yellow Lentil Dal with Curry

• Vegan
• Gluten free

• Produce

  • 1 Cilantro
  • 4 Garlic cloves
  • 2 tbsp Ginger
  • 1 1/2 cups Lentils, yellow
  • 1/2 Lime, Juice of
  • 1 Lime, wedges
  • 1 Onion, large
  • 1 Thai chili
  • 1 can Tomatoes

• Canned Goods

  • 3 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1 Basmati rice, Cooked

• Baking & Spices

  • 2 tsp Curry powder
  • 1 tsp Garam masala
  • 1 Salt and ground black pepper
  • 1 tbsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Coconut olive oil

Found on girlandthekitchen.com

Description

Ingredients

• 2 tablespoons coconut olive oil
• 1 large onion
• 1 thai chili, diced finely
• 4 garlic cloves, minced on a microplane
• 2 tablespoons ginger, grated on a microplane
• 1.5 cups yellow lentils
• 1 tbsp ground turmeric
• 2 teaspoons curry powder
• 1 tsp garam masala
• 3-4 cups low-sodium vegetable broth
• 1 can diced tomatoes
• juice of half a lime
• salt and ground black pepper, to taste
• cilantro to garnish
• lime wedges to garnish
• cooked basmati rice

Directions

• Add olive oil to a large pan over medium heat.
• Add onions, garlic, ginger and chilies and allow to sweat over medium heat. Do not allow any color to be achieved.
• Add lentils, spices, tomatoes, 2 cups of broth and season with salt and pepper.
• Bring to a simmer and reduce to low. Cook with a lid slightly open over medium heat for 20 minutes. Stir frequently to avoid burning the bottom and to check for liquid. If the lentils have absorbed the liquid add in more broth. You want this thick but still have plenty of liquid.
• Once the lentils have reached the desired doneness and texture add lime juice and adjust for seasoning and heat and serve over rice.
• Garnish with cilantro