Indian Red Lentil Dhal

By Emily Rogers, RDN

This recipe is a great source of low-fat plant-based protein. Rich in flavor and nutrients and easy to make. It also provides about 1/3 of the dietary fiber needs for the day. It can be served with whole wheat bread, a more traditional Indian bread, brown rice, quinoa, or any other whole grains. Or, it can be eaten by itself.

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Ingredients

2 teaspoons cumin seeds

2 teaspoons mustard seeds

1 teaspoon fennel seeds

1-quart vegetable broth, divided

1 medium white or yellow onion, diced

4 garlic cloves, minced

1 can (14.5 oz) diced tomatoes or 1.5 cups diced tomatoes

1 lb. red lentils, rinsed

3 cups water

1 teaspoon turmeric

1 teaspoon fresh ginger, ground

3 bay leaves

1 teaspoon salt (or to taste)

Instructions

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