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Brown Lentil Dal
A gently spiced Northern Indian dish that makes anyone want to eat their lentils.
1 tsp cinnamon stick
1 tbsp cumin seeds
1/4 tsp cayenne pepper
1 tsp turmeric
1/2 cup canola oil
2 cups coriander
4 cloves garlic
4 tsps ginger
2 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onions
2 jalapeno peppers
16 oz lentils
1 lb tomatoes
Put the lentils, 1/2 the tomatoes, jalapenos, ginger, garlic, coriander, and turmeric in a large pot.
Add enough water to cover by 1 1/2 inches. Cover, bring to a boil over high heat, then reduce the heat to medium and simmer until the lentils are almost tender, about 30 minutes.
Continue cooking lentils while you put the canola oil in a medium saucepan over medium heat. Add cumin seeds, cinnamon stick and cloves and cook, shaking pan occasionally for 2-3 minutes.
Add the onions and cook until soft, about 10 minutes. Add the cayenne and 1 cup water, bring to a boil over medium-high heat, simmer 1 minute, turn off the heat.
When the lentils are fully tender, partially puree them with an immersion blender (or leave whole if you prefer).
Stir the onion mixture into the lentils along with the remaining tomatoes and coriander. Season liberally with salt and pepper.
Simmer for 5 minutes, then turn off the heat and stir in the lemon juice.
in 1 serving of Brown Lentil Dal.
, 46% carbs, 18% protein.
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