30-Minute Dal (Indian Lentils)

Even with meal planning, there are days when I just get behind or failed to plan ahead or am just plain feeling lazy.  This is the meal that I make on those days.  It’s quick (30 minutes to the table), healthy, hearty, and I almost always have the ingredients on hand.  It pairs great with a simple salad or some roasted veggies, and the leftovers taste even better.  What’s not to love?  Nothing, there is nothing not to love.

1 cup red lentils
1 large tomato, cut into wedges
1/4 cup oil
1 medium onion, diced
5 large garlic cloves, thinly sliced
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cayenne
1/4 cup minced cilantro leaves
1 teaspoon salt

1. Heat the oil in a large saucepan over high heat. Add the onion and saute
over medium heat. About 3 minutes later, add the garlic and saute until
most of the onion has turned dark brown, about 5 minutes altogether.

2. Add the spices, stir, and let cook for one minute.  Add tomatoes, lentils, and 2 cups of water.  Let simmer until lentils are tender but not mushy, about 10 minutes (can add more water if it seems too thick).  Stir in the cilantro and salt. Serve hot over rice or with chapati.