Ingredients
1 ¼ cup red lentils, rinsed and sorted
14.5 oz low-sodium vegetable stock
½ tsp tumeric
2 tbsp olive oil
5 garlic cloves, finely chopped
1 ¼ tsp cumin seeds
½ tsp crushed red pepper flakes
2 large tomatoes, seeded and finely chopped
¼ cup fresh mint, finely chopped
½ tsp sea salt
Directions
In a medium pot, combine lentils, vegetable stock and turmeric. Bring to a boil and then reduce heat to a simmer. Cover pot with a lid and cook for 20 minutes, until lentils are cooked. Meanwhile sauté olive oil, garlic, cumin seeds and red pepper flakes in a small saucepan on medium heat until fragrant, about 3 minutes. Once the lentils are cooked, add the olive oil and spice mixture to the lentils. Then add the chopped tomato and mint. Season with sea salt. Stir and serve warm over brown rice. You can also serve this dal as a warm dip with pita points or pita chips.
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