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Ingredients

3 tablespoons extra-virgin olive oil 1 teaspoon mustard seed 5 carrots, chopped 5 stalks celery, chopped 1 onion, chopped 2 cloves garlic, minced 1 teaspoon grated ginger 1 ½ cups red lentils, rinsed 2 teaspoons ground coriander 1 teaspoon sea salt 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground cayenne pepper ½ teaspoon ground cinnamon ½ teaspoon ground cloves 4 cups water 18 ounces diced tomatoes ½ (8 ounce) container plain yogurt ½ cup grated cucumber 2 tablespoons chopped fresh mint 1 pinch garam masala 1 lime, juiced ½ cup chopped fresh cilantro

Nutrition Info

458.1 calories carbohydrate: 63.3 g cholesterol: 1.7 mg fat: 13.2 g fiber: 16.4 g protein: 23.7 g saturatedFat: 1.9 g servingSize: - sodium: 775 mg sugar: 13 g transFat: : - unsaturatedFat: : -

Heat oil in a large pan over high heat and add mustard seeds, fry until they begin to pop, about 1 minute. Reduce heat to medium and add carrots, celery, onion, garlic, and ginger. Cook until vegetables begin to soften, about 5 minutes. Stir in lentils, coriander, salt, turmeric, cumin, cayenne, cinnamon, and cloves. Pour in water and tomatoes. Bring to a boil, reduce heat, and cover. Simmer until lentils are soft, 15 to 20 minutes.
In the meantime, mix yogurt, cucumber, mint, and garam masala together for the raita.
Add lime juice and cilantro to the lentils. Serve with the raita.

4 servings

Tasty red lentil dal. Serve over brown rice or whole wheat naan.