- 1 cup dry lentils
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1/4 tsp ground ginger
- 1 tbsp minced garlic
- 1 large onion, diced
- 1.5 tsp ground cumin
- 1/8 tsp ground cloves
- Pinch of ground turmeric
- 3.75 cups vegetable broth
- 3 ripe roma tomatoes, seeded and diced (or 1 14.5 can whole tomatoes, drained and roughly chopped)
- .5 cup chopped Italian parsley (or 2 tbsp dried cilantro and 1 tbsp dried parsley)
- Salt and pepper to taste
- 4 cups cooked brown rice
- Rinse the lentils
- In a large soup pot over medium-low heat, heat the butter and vegetable oil. Add the ginger, garlic, and onion. Saute until the onion turns clear, about 10 minutes. Add the cumin, cloves, and turmeric, and cook for 2 minutes.
- Stir in the lentils and the broth, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
- Add tomoatoes and parsley. Simmer for another 15 to 20 minutes, stirring frequently, until the lentils are very soft but not mushy. Season with salt and pepper.
- Place 1 cup hot rice in each bowl. Spoon the dal over the rice.
Serves: 6
