robotheartrecipes:

Warm Red-Lentil Dal
Serves 6

I managed to make this dal to eat for lunches this week, which is a testimony to the ease of preparation, because I am sick as a stray dog in a Charles Dickens novel. (I was determined to at least continue on my food detox even if this flu bug is derailing my exercise efforts)! For just a few ingredients there is really a lot of flavor. It is also very versatile as far as serving options go, it could easily be served as an appetizer or incorporated into a meal as a main or side dish depending on what you choose to serve along with it. The recipe calls for chicken broth, so naturally I just subbed veggie broth instead.

INGREDIENTS

1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed

One 14 1/2-ounce can low-sodium organic vegetable broth

1 cup water

1/2 teaspoon turmeric

2 tablespoons unsalted butter

4 garlic cloves, minced

1 1/4 teaspoons cumin seeds

1/2 teaspoon crushed red-pepper flakes

1 large tomato, seeded and finely diced

1/4 cup fresh mint, finely chopped

1/2 teaspoon coarse salt

INSTRUCTIONS

Step One: In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.

Step Two: Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.

Step Three: Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

Source: Martha Stewart Living, February 2002. View the recipe on WholeLiving.com.