This tasty recipe features our Split Red Lentils, and makes for a healthy, delicious, and easy lunch or dinner. Garnish this vibrant dahl with cilantro, black onion seeds, or a dollop of plain greek yogurt, and serve plain or with a side of rice. 

Split Red Lentil Dahl
1 3/4 cup Flourist Split Red Lentils
3 tbsp olive oil
1 large white onion, finely chopped
3 cloves garlic, minced
1 tsp dried coriander
1 tsp turmeric
2 tsp curry powder
1 tsp paprika
1 tsp ground cumin
1-1.5 tsp salt (more to taste)
2 tsp sugar of choice
4 cups vegetable broth
400g (1 can) chopped tomatoes
400ml (1 small can) full fat coconut milk 

In a large pot or Dutch oven, heat the olive oil on medium/high heat and add the chopped onions, and cook for 5-6 minutes until they start to become translucent. Next, add the garlic and all the spices, stirring until aromatic, about 1 minute. 

Rinse the dry lentils well with cold water in a fine mesh colander, and add them to the pot, stirring until just combined. Add in the vegetable broth, stir, and bring to a simmer. Adjust the heat to medium/low and cook, covered, until the lentils have absorbed the majority of the liquid, about 20 minutes. 

Add in the chopped tomatoes, coconut milk and sugar and simmer on low with the lid loosely placed on the pot for another 10 minutes, stirring occasionally. Add additional salt if needed. 

Garnish as desired, and serve plain or over rice.