Weeknight Red Lentil Dal

Ingredients

• 1 tablespoon neutral oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 cup split red lentils, rinsed and drained
• 3 cups water
• 1 can (14.5 ounces) diced tomatoes with their juices
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 3/4 teaspoon fine salt
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped cilantro

Step-by-step instructions

1. Heat oil in a saucepan over medium heat. Cook onion for 5 minutes, then add garlic, ginger, cumin, and turmeric; stir for 1 minute.
2. Add lentils, measured water, tomatoes, and salt. Bring to a boil, then lower the heat to a gentle simmer.
3. Cook partially covered for 20 to 24 minutes, stirring regularly, until the lentils collapse and the mixture becomes creamy.
4. Stir in garam masala and lemon juice. Remove from heat and rest for 5 minutes, then fold in the cilantro.
5. Spoon into four bowls. Transfer portions intended for later to shallow containers and refrigerate at 40°F (4°C) or below promptly.

Ingredient substitutions

• Replace cilantro with the same volume of chopped flat-leaf parsley.

Storage & reheating

Refrigerate within 2 hours for 4 days, or freeze for 2 months. Thaw refrigerated; reheat with water as needed to 165°F (74°C).

What to serve with it

Serve with rice and a crunchy cucumber salad.