I’ve written a lot about lentils because they are low in calories, high in fiber, protein, and iron. They are also a great way to stabilize blood sugar, and reduce your risk of heart disease.
Incorporating as many different kinds of spices into our diets is also an excellent way to increase our overall health, particularly our cardiovascular health. Many of the spices used in Indian cooking increase circulation, and are full of antioxidants. Red Lentil Dal is a favorite dish among many Indian Food lovers, and it’s delicious flavor makes it an easy one to introduce to newbies.
If good nutrition and overall health isn’t what motivates you, keep in mind that increased circulation, and cardiovascular health, also means weight loss, radiant skin, and cellulite reduction.
This dish has a ton of spices that come together for a sweet, more than spicy taste. It’s warm, filling, healthy, and a nice comfort food for fall days. It’s also fast and easy to make, so it’s going to be in my regular dinner circulation for sure. It comes from The Happy Herbivore.
You can plate on top of rice. At the time I posted this recipe I ate brown rice, but white rice is actually much better for you. I also no longer eat lentils — things change, but it’s a great recipe for those of you who do eat grains.
Red Lentil Dal
- 1 small onion
- 2 cloves garlic (minced)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp ground ginger
- 1 dash cayenne
- t tbsp coriander
- 3 oz tomato paste
- 1 whole tomato chopped with juices - or 1 can diced tomatoes
- 1/2 cup red lentils
- 2 cups chicken broth
- 2 tsp garam masala
- In a medium pot, saute onions and garlic in 1/4 cup water until translucent. Add spices, except garam masala and coriander, and cook for 2 minutes, adding more water if necessary to prevent sticking, burning or drying out. Add lentils, broth, tomato paste, tomatoes and coriander. Cover and turn heat to high. Once boiling, reduce to low and simmer for 15 minutes, or until lentils are cooked (they will expand and turn orange). Add garam masala and stir to combine. Cover and set aside for 3-5 minutes. Add salt and pepper to taste and serve.
Chris McDiarmid says
I just found your site when I was investigating what maca was. Then I stumbled upon this delicious sounding recipe – I am going to make this when we get home to take on the road tomorrow for lunch. Thank you! I think your site is wonderful and will visit often.