4.9
(8)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Heat oil in a medium sized pot over medium heat. Add the onion, and cook for 5-7 minutes, until soft.
Step 2
Make a space in the onion and add the minced garlic and ginger. Add a bit of extra oil if needed. Cook for 1 minute, stirring occasionally.
Step 3
Add all the spices: curry powder, cumin, coriander, garam masala, turmeric and salt. Stir to coat onions and cook for 1-2 minutes, until spices are fragrant. Be careful not to burn: stir occasionally and keep an eye on them.
Step 4
Add around 1 cup of stock, and use a spatula to scrape all the bits off the bottom of the pan.
Step 5
Add the rest of the stock, the lentils and diced tomatoes. Stir, cover, bring to a simmer, then cook (covered), for 30 minutes. You will want to stir occasionally to prevent anything from sticking to the bottom of the pan.
Step 6
Serve with rice and naan bread.
Step 7
This red lentil dal may be prepared ahead and stored in the fridge for up to 4 days, or the freezer for up to 4 months.
Your folders
deliciouseveryday.com
4.7
(71)
25 minutes
Your folders
lovingitvegan.com
4.9
(14)
25 minutes
Your folders
bbc.co.uk
5.0
(3)
1 hours
Your folders
simplyquinoa.com
3.9
(164)
15 minutes
Your folders
crowdedkitchen.com
4.9
(10)
45 minutes
Your folders
alittleandalot.com
3.0
(1)
30 minutes
Your folders
thewanderlustkitchen.com
4.5
(2.5k)
20 minutes
Your folders
simple-veganista.com
5.0
(1)
30 minutes
Your folders
zenaskitchen.com
5.0
(2)
Your folders
thecuriouschickpea.com
4.5
(326)
25 minutes
Your folders
myheartbeets.com
5.0
(43)
Your folders
cookincanuck.com
5.0
(11)
8 minutes
Your folders
contentednesscooking.com
4.9
(8)
15 minutes
Your folders
loveandotherspices.com
4.0
(9)
20 minutes
Your folders
schoolnightvegan.com
5.0
(3)
30 minutes
Your folders
elavegan.com
4.9
(35)
20 minutes
Your folders
indianhealthyrecipes.com
5.0
(72)
20 minutes
Your folders
thedeliciouscrescent.com
5.0
(5)
45 minutes
Your folders
cinnamonsnail.com
5.0
(3)
1 hours