Masoor Dal with Roasted Vegetables

A comforting red lentil curry paired with seasonal roasted vegetables for a flavorful and low-fat Indian dinner.

Masoor Dal with Roasted Vegetables

Ingredients

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced carrots, red onion, and green bell pepper with 1 tbsp canola oil, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly browned.
  2. Rinse the red lentils thoroughly under cold water until the water runs clear. This helps remove excess starch.
  3. Heat the remaining canola oil in a large pot or Dutch oven over medium heat. Add ginger-garlic paste and sauté for 1 minute until fragrant.
  4. Add turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using). Sauté for another minute, stirring constantly to prevent burning.
  5. Add chopped tomatoes and cook until softened, about 5 minutes, stirring occasionally.
  6. Add the rinsed red lentils, bay leaf, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are soft and have broken down slightly. Stir occasionally to prevent sticking.
  7. Remove the bay leaf.
  8. Stir in garam masala and lemon juice.
  9. Serve the masoor dal hot, topped with roasted vegetables and fresh cilantro. Serve with a side of brown rice or quinoa for a complete meal.

Cuisine: Indian

Suitability: low fat,vegetarian,gluten-free

Prep Time: 25 mins

Cook Time: 45 mins

Serving Size: 4

Meal Type: dinner