A warmly spiced, deeply comforting dal built on toasted cumin, coriander, and mustard seeds, sautéed in Cilantro & Roasted Onion Infused Olive Oil for extra depth. Finished with coconut milk and a squeeze of lime — simple, plant-based, and packed with flavor.
Ingredients
- 1 cup red lentils, rinsed
- 2 tbsp Cilantro & Roasted Onion Infused Olive Oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne powder
- ½ cup finely diced tomato
- 1 tsp kosher salt
- 3 cups vegetable broth
- 14 oz can full-fat coconut milk
- Juice of ½ lime
Instructions
- Heat oil in a medium pot over medium heat. Add onion and sauté until soft and lightly golden. Stir in garlic and ginger cooking 30 seconds until fragrant, move aside in pan.
- In open side of pan add 1 tbsp olive oil toast coriander, cumin and mustard seeds 30 seconds before stirring in turmeric, paprika, cayenne and salt.
- Add tomatoes cooking for 4 mins until softened.
- Add rinsed lentils and broth. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook 15–20 minutes, stirring occasionally, until lentils are soft.
- Stir in coconut milk and simmer another 5–10 minutes.
- Turn off heat. Stir in lime juice. Adjust salt. Top with cilantro and a drizzle of coconut milk and more olive oil.
