We made a double recipe of this delicious lentil dish on Wednesday. It made enough to amply serve the three of us plus there is plenty leftover for lunches. I served it over a white rice and cauliflower rice 50/50 mix, and a handful of raw kale. The topping is a spoonful of non-fat Greek yogurt and a squirt of sriracha for extra zing. We have been snacking a lot on our appetizers for Christmas Eve so it was a good idea to make something nutritious to get us back on the right track.
Here is the recipe I use for this dish.
Afghani Dal (red lentils with ginger)
2 tsp. olive oil
1 finely chopped medium onion
2 cloves minced garlic
1/2 tbsp. finely minced fresh ginger
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/8 tsp. ground cayenne
1 cup red lentils
2 1/2 cups low-sodium chicken broth (or vegetable broth)
2 tbsp. fresh lemon juice
1 tsp. kosher salt
Optional yogurt, sriracha
Heat the olive oil over medium-low heat in a medium sauce pan. Add the onion, garlic and ginger and saute for about 5 minutes until the onion is translucent. Add the salt, turmeric, cumin, cayenne and let them cook in the pan briefly and then add the lentils and broth, stir and turn the heat up to high. When the liquid boils, turn the heat down to a simmer, cover and cook until the lentils are very tender, about 15 minutes. Remove from heat and add the lemon juice and adjust salt if needed. Serve with a spoonful of plain yogurt, a drizzle of sriracha, and rice, greens, warm pita or naan.