Red Lentil Stew (Dal) with Cilantro and Roasted Onion Olive Oil

Rounding out our vegetarian dishes for the month of January, we have Dal. “Pulses” are dried lentils, beans or peas that have been stripped of their outer hulls and split. These pulses are often used in Indian cuisine to make a thick stew called Dal. It is regularly served as a main course offering a ready source of protein for a diet containing little or no meat. In India, it is eaten with rice and a wheat bread called roti. Searching for a slow cooker dish that incorporates pulses, we stumbled upon this recipe from America’s Test Kitchen. With the red lentils, healthy vegetables, and a robust assortment of Indian spices, our Cilantro and Roasted Onion Olive Oil complimented this dish perfectly. Often slow cooker recipes require some sautéing on the stove top beforehand but you’ll find this recipe makes things much easier by using the microwave oven. Then let the slow cooker do its thing and come home to a hearty bowl of goodness.

INGREDIENTS

• 2 onions, minced
• 6 garlic cloves, minced or pressed through a garlic press
• 2 tablespoons Olive This! Cilantro and Roasted Onion Olive Oil
• 1 tablespoon minced or grated fresh ginger
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cardamom
• ¼ teaspoon red pepper flakes
• 4 cups water, plus extra as needed
• 1 can (14 ounces) coconut milk
• 1 pound red lentils (2 ¼ cups), picked over and rinsed
• 1 pound carrots (about 6), peeled and chopped medium
• 1 pound plum tomatoes (about 4 to 6), chopped medium
• 1 cup frozen peas
• salt and freshly ground black pepper
• ¼ cup minced fresh cilantro

DIRECTIONS

Chop onions, mince or press garlic and mince or grate ginger. Measure out ½ teaspoon each of the coriander, cumin, cinnamon and turmeric along with ¼ teaspoon of the cardamom and red pepper flakes.

Combine the onions, garlic, ginger and measured spices with the 2 tablespoons of Cilantro and Roasted Onion Olive Oil into a microwave safe bowl and microwave for about 5 minutes on high or until onions are softened. Transfer to the slow cooker.

Chop carrots to a medium dice.

To the slow cooker, add the chopped carrots, 1 pound of red lentils, 1 can of coconut milk and 4 cups of water.  Stir well and cover. Cook until lentils are tender, 6 to 8 hours on low or 3 to 5 hours on high.

Stir tomatoes into the Dal and cook for an additional 10 minutes on high, until heated through. Add the frozen peas and heat through for another 5 minutes. You can adjust the stew to desired consistency by adding additional hot water.

Finally, stir in cilantro, season to taste with salt and freshly ground black pepper and serve.

SERVES 6

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