Red Lentil Dal (Red Lentils with Garlic and Onions)

Serves 6
Time 30 min

Pureéd lentils, or dal, are a staple in Indian cuisine. Make sure to add the salt to these lentils only after they're cooked. If added before, it will take longer for them to get tender.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    2 cupsuncooked red lentils, rinsed
    1/2 teaspoonground turmeric
    3/4 teaspoonkosher salt
    2 tablespoonscoconut oil
    1 largered onion, thinly sliced
    6 clovesgarlic, minced
    6 cupscooked brown Basmati rice
    1/4 teaspooncumin seeds
    1(2-inch) cinnamon stick
    2 tablespoonsfinely minced ginger
    1/2 smallserrano (or jalapeño), seeded (optional) and minced
    2 tablespoonslemon juice
    1/2 cuproughly chopped cilantro

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Method

Combine rinsed lentils with 4 cups water in a medium pot and bring to a boil. Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes.


Meanwhile, heat oil in a medium skillet over medium heat. Add the cumin seeds and cinnamon; cook for 60 seconds until fragrant, then stir in turmeric and salt. Add onion, garlic, ginger and serrano and cook until golden brown, taking care not to burn them.


Discard the cinnamon stick and add onion mixture and lemon juice to lentils and stir well. Serve hot, with rice on the side and garnished with cilantro.

Nutritional Info

Serving Size

Calories

340

Total Fat

5g

Saturated Fat

0g

Cholesterol

0mg

Sodium

220mg

Total Carbohydrate

57g

Dietary Fiber

11g

Total Sugars

5g

Protein

17g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.