Red Lentil Dal


  • 2 tablespoons olive oil
  • 1 large white onion, diced
  • 1-1/2 tablespoons minced garlic
  • 1-1/2 tablespoons minced ginger
  • 1 teaspoon red curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 3 cups vegetable broth
  • 1-1/2 cups red lentils
  • 1 can (15 ounces) fire-roasted diced tomatoes, with juices
  • Cooked rice


  1. In a medium stock pot or large saucepan, sauté the onion in oil until soft and translucent, about 5-7 minutes.
  2. Add the minced garlic and ginger and cook for 1 minute, stirring occasionally.
  3. Add the curry powder, cumin, coriander, garam masala, turmeric and salt.
  4. Stir to coat onions, garlic and ginger, and cook for 1-2 minutes, until spices are fragrant (stir occasionally to prevent burning).
  5. Stir in about 1 cup of the broth, using a spatula to scrape all the bits off the bottom of the pan.
  6. Pour in the rest of the broth, add lentils and diced tomatoes, and stir well.
  7. Cover and bring to a simmer.
  8. Reduce heat to low, and continue cooking (covered) for 30 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
  9. Serve over rice with naan bread.

The original recipe for this delightful dish can be found here.

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