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Lentil Dahl


⦁ 2 tablespoons, garlic-infused olive oil

⦁ 1 medium common tomato, diced (about ⅔ cup)

⦁ 1 tablespoon finely chopped fresh ginger

⦁ ½ to 1 jalapeno pepper, sliced in half (optional)

⦁ 1 (15-ounce), can lentils, drained and rinsed

⦁ ½ cup full-fat, canned coconut milk + ¼ cup water

⦁ 1 teaspoon ground turmeric

⦁ ¾ teaspoon garam masala

⦁ ½ teaspoon ground cumin

⦁ ½ teaspoon ground coriander

⦁ 2 tablespoons lime juice (about 1 lime)

⦁ Salt

Serving Suggestion: Cooked rice

⦁ Heat oil in a saucepan over medium heat. Add diced tomato, ginger, and (optional) jalapeno halves. Cook 2-3 minutes, stirring occasionally.

⦁ Add canned lentils, coconut milk, water, turmeric, garam masala, cumin, and coriander. Stir to mix. Bring mixture to a brief boil. Reduce heat to low, cover, and let simmer for at least 5 minutes, stirring occasionally. 

⦁ If used, remove jalapeno pepper halves. Stir in lime juice, and adjust flavor with salt. 

⦁ Serve dal warm over rice and topped with optional garnishes.

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