Red Lentil Dahl

• Gluten Free
• Vegetarian
• Vegan
• Serves 4-6

1 teaspoon cumin seeds 2 teaspoons mustard seeds 1 teaspoon fenugreek seeds 1 teaspoon coriander seeds 7 whole cloves 5 cardamom pods 1 teaspoon red chili flakes 1/4 teaspoon cinnamon 3 tablespoons macadamia oil 1 brown onion, diced 1 tablespoon fresh ginger, peeled and grated 4 cloves garlic, minced 1 teaspoon fine sea salt 1 1/4 cup red lentils 3 tablespoons tomato paste 4 cups vegetable stock 5 tomatoes, chopped (or 1 can chopped tomatoes) juice of 1 lime 1 cup chopped coriander

1.  Toast the seeds ( not the chili or cinnamon) in a large skillet over medium heat for 5 minutes, stirring frequently.  Remove from skillet, cool and then crush into a fine powder with the chili and cinnamon.

2.  Heat the oil in the same large skillet over medium heat, saute the onions for 3-4 minutes or until translucent.  Add garlic and ginger and saute another 3-4 minutes.  Add spices and salt and saute 3-4 minutes more.

3.  Add vegetable stock, and then stir in the tomato paste and lentils.  Bring to the boil and then lower heat and simmer 20 minutes.

4.  Add tomatoes, lime juice, coriander, and some water if it looks too thick.  Simmer 10 minutes more or until lentils are tender.

5.  Serve with brown basmati rice and unsweetened natural yogurt (optional).

Recipe and photo by Joe Rich.
Visit his recipe journal at: www.edenkitchen.com