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Categories:
olive oil onion mustard seeds coriander seeds cumin seeds clove ground cinnamon ground cardamom hot red chile fresh ginger garlic vegetable broth red lentils salt fresh cilantro lime juice
Viewed: 16 - Published at: 9 years agoIngredients
- 1 tablespoon olive oil, divided
- 1 medium onion, cut into 1/4-inch-thick slices
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 whole clove
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 dried hot red chile
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove, minced
- 4 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 cup dried small red lentils
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Method
- Heat 1 teaspoon oil in a large heavy cast-iron skillet over medium-high heat. Add onion to pan; cook 2 minutes or until charred. Carefully turn over onion, and cook an additional 4 minutes or until blackened and charred. Remove from heat. Coarsely chop; set aside.
- Combine mustard seeds, coriander seeds, cumin seeds, and clove in a small skillet over medium heat. Cook 1 1/2 minutes or until fragrant, stirring frequently. Remove from heat. Combine mustard mixture, cinnamon, cardamom, and chile in spice or coffee grinder. Pulse until ground.
- Heat remaining 2 teaspoons oil in a small Dutch oven over medium-high heat. Add ginger and garlic to pan; saute 1 minute. Stir in spices; saute 1 minute. Add broth, lentils, and tomato to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover; add onion, and cook 10 minutes. Stir in cilantro and juice.
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