Tarka Dal Curry

Rinse and drain the lentils in a colander.

• ½ cup Red lentils

Dice the tomatoes and add into a bowl.

• 2 Tomatoes (~ 8.5 oz)

Thinly slice the onion finely chop the garlic and ginger. Cut the chili into rings.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)
• ½ Chili pepper (~ 0.1 oz)

Heat the olive oil in a pot over medium heat. Fry the onions, garlic, ginger, chili peppers, cumin, and curry powder until the onions turn translucent.

• 1 tsp Olive oil
• ½ tsp Cumin, ground
• 1 tsp Curry powder

Stir in the lentils, tomatoes and vegetable broth and bring to a boil.

• 1 cup Vegetable broth

Let simmer for approx. 10-15 minutes until the lentils are soft. Finely chop the cilantro.

• 3 twigs of Cilantro, fresh or frozen (~ 2 tsp)

Add half of the cilantro. Season with salt, pepper, and lemon juice.

• Salt
• Black pepper
• ½ Lemon (~ 1 oz)

Serve the curry and top with the remaining cilantro.

Enjoy your meal!