SafePlates

Ingredients

• 1 cup (200g) red lentils, rinsed and drained
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) ground turmeric
• 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (2.5g) ground coriander
• 1/4 teaspoon (1.25g) ground ginger
• 1/4 teaspoon (1.25g) cayenne pepper (adjust to taste)
• 4 cups (950ml) vegetable broth
• Salt to taste
• Fresh cilantro, chopped for garnish
• 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
2. Add the minced garlic, turmeric, cumin, coriander, ginger, and cayenne pepper. Cook for another 2 minutes, stirring frequently, until the spices are fragrant.
3. Stir in the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 20-25 minutes, or until the lentils are tender and the dhal has thickened.
4. Season with salt to taste. Serve hot, garnished with fresh cilantro and lemon wedges on the side.