Quick red lentil dahl

Ingredients

buy

• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin whole seeds
• 1 tsp turmeric
• 1/4 tsp chili powder (optional, for heat)
• 1 can (400g) diced tomatoes or fresh tomatoes (preferred)
• Salt (3 g) and pepper to taste in
• 1 cup red lentils, rinsed
• 2,5 cups water
• Fresh cilantro for garnish (optional)
• Coconut milk (optional)
• (TEST) 200g firm natural tofu, added in step 1, add salt to compenate for tofu

Directions

1. Heat oil in a pot and sauté the diced onion and minced garlic until softened.
2. Add cumin, turmeric, and chili powder, stirring for 30 seconds to bloom the spices.
3. Add the rinsed red lentils, diced tomatoes, and water or vegetable broth to the pot.
4. Bring the mixture to a boil, then reduce the heat and simmer for 15-18 minutes until the lentils are soft and thickened.
5. Adjust seasoning with salt and pepper to taste, and add coconut milk if desired.
6. Garnish with fresh cilantro before serving.