Masoor Daal (Lentils)

Ingredients:

• 1 1/2 cup Masoor Whole Lentils 
• 16 oz (@itsactuallyco) vegetable broth
• 1 cup water
• 1 shallot 
• 1 tsp ginger paste 
• 3 cloves of garlic diced or minced 
• 1 tomato diced
• 1/2 tsp turmeric 
• 1/2 tsp red chili powder
• 1/2 tsp sea salt adjust to taste*
• *cilantro + green chilies for garnishing

Directions:

• Rinse & Soak (optional):
  Rinse the masoor lentils thoroughly under cold water. Soak for 15–30 minutes to reduce cooking time (optional).

• Sauté the Base:
  In a large pot, heat a drizzle of oil (or ghee if you’d like). Add the chopped shallot and sauté until translucent. Stir in the ginger paste and garlic, and cook for 1-2 minutes until fragrant.

• Add Tomato & Spices:
  Add the diced tomato, turmeric, red chili powder, and salt. Cook for 2-3 minutes until the tomatoes soften and the mixture becomes saucy.

• Simmer the Lentils:
  Add the rinsed lentils, vegetable broth, and water to the pot. Stir to combine and bring to a boil.

• Cook Until Tender:
  Reduce heat to low, cover, and simmer for 30–35 minutes, or until the lentils are soft and cooked through. Stir occasionally and adjust water if needed.

• Taste & Adjust:
  Taste the broth and adjust salt or spice levels to your preference.

• Serve & Garnish:
  Ladle into bowls and top with fresh cilantro and sliced green chilies for a little kick.

Enjoy!