Lentil Dal Recipe on the Stovetop

• Prep15 min
• Cook30 min
• Total45 min
• Servings4 servings

Nutrition (approx.): 390 kcal per serving

Ingredients

• 300 g red lentils
• 1 can of peeled tomatoes (400 g)
• 1 large onion, finely chopped
• 3 garlic cloves, finely minced
• 2 carrots, cut into small cubes
• 2 stalks of celery, cut into thin slices
• 1 courgette, cut into cubes
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp garam masala
• 1 bay leaf
• 800 ml vegetable stock
• Salt and pepper to taste
• Fresh coriander or parsley for garnish

Preparation

1. Heat the olive oil in a large pan on the bakeVIA stovetop over medium-high heat. Add the onion and sauté for 3 to 4 minutes until translucent and lightly golden.
2. Add the garlic, cumin, turmeric, paprika and garam masala to the pan. Stir everything well and allow the spices to cook for 1 to 2 minutes over medium heat until they begin to release their fragrance and aroma.
3. Add the carrot cubes and celery and stir well to combine. Allow the vegetables to simmer for 3 minutes over medium heat until they start to soften slightly.
4. Add the courgette and the peeled tomatoes, roughly crushing the tomatoes with a spoon. Stir everything together and let the mixture cook for 2 minutes over medium heat.
5. Rinse the red lentils under cold water and add them to the pan together with the vegetable stock and the bay leaf on the bakeVIA stovetop. Bring everything to a boil over high heat.
6. Reduce the heat to low and let the lentil dal simmer uncovered for 20 to 25 minutes, stirring occasionally. The lentils are done when they are completely tender and the dal has reached a thick, creamy consistency.
7. Remove the bay leaf and season the dal with salt and pepper to taste. Divide the lentil dal among deep bowls and garnish with freshly chopped coriander or parsley for a fresh finishing touch.

Make this in your bakeVIA

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