Masoor Dal Indian Lentil Stew
Ingredients
- 3 tbsp oil
- Small handful mustard seeds
- Small handful cumin seeds
- Small handful fennel seeds
- 1 small onion
- 3-4 garlic cloves
- Big pinch turmeric
- Big pinch ginger
- Big pinch salt
- 2 cups red lentils
- Broth
- Water (approximately double the volume of lentils)
- 2 tbsp olive oil
- Chopped tomatoes
- Spinach
- Cilantro
- Salt to taste
- Pepper to taste
Preparation
Heat 3 tbsp of oil.
Add small handful of mustard seeds, cumin, and fennel seeds. Once seeds pop,
Add 1 small onion, diced. Stir until translucent.
Add 3-4 minced garlic cloves.
Add a big pinch each of turmeric, ginger, and salt.
Add 2 cups of red lentils, plus broth and water (approximately double the liquid to lentils).
Simmer until absorbed and cooked through, add more liquid if needed.
Stir in 2 tbsp olive oil, chopped tomatoes, spinach, and cilantro.
Salt and pepper to taste.