Red Lentils with Veggies recipe
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Ingredients
- ½ cup masoor dal 1 red onion, minced 1 cup water, or more as needed, divided 3 tablespoons canola oil 3 cloves garlic 2 teaspoons berbere spice blend, or to taste 1 cup plain tomato sauce 1 cup diced zucchini 1 cup diced carrots salt to taste
Nutrition Info
- 226.3 caloriescarbohydrate: 24.6 gcholesterol: : -fat: 11.3 gfiber: 6.5 gprotein: 8.2 gsaturatedFat: 0.8 gservingSize: -sodium: 505.5 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Red Lentils with Veggies
Directions
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Soak masoor dal in 4 cups water, swish with your hands to clean. Drain, repeat twice.
Combine onion and 1/2 cup water in a saucepan over medium-low heat, simmer until water is absorbed, 5 to 7 minutes. Add oil and garlic, cook, stirring occasionally, for 3 minutes. Add bebere powder, cook and stir for 3 minutes more.
Mix tomato sauce and 1/2 cup water into onion-spice mixture, bring to a boil. Add masoor dal and carrots, reduce heat to low. Cook, stirring occasionally and adding water as needed to maintain a soupy consistency, until carrots are just tender, about 5 minutes. Add zucchini, cook and stir until lentils are tender, about 5 minutes more. Add salt to taste.