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Red Lentil Dal
Servings:
6
servings
Calories:
160
kcal
Ingredients
1
tablespoon
coconut oil
1
cup
onion
peeled and finely chopped
2
carrots
trimmed and diced
2
garlic cloves
peeled and finely chopped
1
teaspoon
fresh ginger
peeled and finely chopped
4
cups
vegetable broth
or water
1
cup
dried red lentils
soaked
1/2
teaspoon
cumin
1/2
teaspoon
turmeric
1/4
teaspoon
cinnamon
2
tablespoons
tomato paste
or tomato sauce
pinch of cayenne pepper
optional
US Customary
-
Metric
Instructions
In a large saucepan (about 6 quart capacity), heat the oil over a medium heat.
Add the onions to the saucepan and cook for about 8 minutes, or until the onions start turning translucent. Stir occasionally.
Add the carrots, garlic, and ginger to the onions and cook for a few more minutes.
Add the remaining ingredients, stir, and bring to a steady simmer.
Cover and simmer for about 20 minutes.
Store leftovers in the refrigerator to be reheated, or freeze for later.
Nutrition
Calories:
160
kcal
|
Carbohydrates:
26
g
|
Protein:
9
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Sodium:
686
mg
|
Potassium:
445
mg
|
Fiber:
10
g
|
Sugar:
5
g
|
Vitamin A:
3824
IU
|
Vitamin C:
6
mg
|
Calcium:
33
mg
|
Iron:
3
mg