Masoor Dal

By Larisha Bernard · makeitdairyfree.com

Serves 4

prepRinse and soak dried red lentils
1 tbsp olive oil	Heat oil, cook onion 8–20 min	Add garlic & ginger, cook 1–2 min	Add spices, cook 1 min	Add lentils, tomatoes, coconut milk & broth, simmer 15–20 min	Stir in salt, lemon juice, chili & kasuri methi
1 large yellow onion, diced
6–8 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tbsp garam masala
1 tsp ground turmeric
1 tsp coriander
1 tsp cumin
1 tsp smoked paprika
1/2 tsp cinnamon
1 1/2 cups / 300 g dried red lentils, rinsed and soaked
14 oz / 400 g canned diced tomatoes
8 oz / 240 ml full fat coconut milk
3 cups / 720 ml vegetable broth
1/2 tsp salt, more or less to taste
1/2 lemon, juiced
1 green chili, thinly sliced (optional)
1 tbsp kasuri methi (optional)
homemade vegan naan, as a side (optional)

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