Ingredients
- 1 cup dried red lentils
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 medium tomatoes, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Instructions
- Start by rinsing 1 cup of dried red lentils under cold water until the water runs clear. Set aside.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until translucent and fragrant, about 5 minutes.
- Stir in turmeric, cumin, garam masala, and chili powder. Cook for 1 minute to toast the spices. Add chopped tomatoes and cook until they meld with the spices, creating a rich base.
- Add the rinsed lentils and pour in 4 cups of vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
- Adjust seasoning if needed. Garnish with chopped coriander leaves and serve hot with lemon wedges.
Notes
- Ensure lentils are rinsed thoroughly to remove any impurities.
- You can customize the spice level by adjusting chili powder.
- For a creamier texture, you can add coconut milk or yogurt before serving.
- Best served hot with rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 290 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg