Prep 50 mins
Cook 30 mins
Red lentils break down so you don't need to puree them. 20% of your daily fiber in this recipe, so it's pretty WW friendly. From Cooking Light '07. I would serve this with a tandoori chicken, or just over jasmine rice for vegetarian.
- 1 tablespoon olive oil, divided
- 1 medium onion, cut into 1/4-inch slices
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon cumin seed
- 1 whole clove
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cardamom
- 1 dried chili
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 4 cups vegetable broth (or chicken)
- 1 cup small dried red lentils
- 14 1⁄2 ounces diced tomatoes, undrained
- 1⁄4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
- Remove from the heat and coarsely chop. Set aside.
- Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
- Remove from the heat.
- Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
- Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
- Stir in the spices; saute 1 minute more.
- Add the broth, lentils, and tomato to the pan and bring to a boil.
- Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
- Uncover and add charred onion, and cook 10 more minutes.
- Stir in cilantro and lime juice.