Coconut Red Lentil Dal

• 1 cup red lentils1 cup red lentils, rinsed
• a glug of coconut oil2 tbsp coconut oila glug of neutral oil2 tbsp neutral oil — any flavorless oil works just as well here
• 1 onion, diced1 yellow onion, diced
• 3 cloves of garlic, minced3 cloves garlic, minced
• a thumb of ginger, grated1 tbsp fresh ginger, grated
• 2 tsp ground cumin2 tsp ground cumin
• 1 tsp turmeric1 tsp ground turmeric
• a dash of chili powder1/2 tsp chili powder
• 1 can (14 oz) diced tomatoes14 oz diced tomatoes
• 1 can (14 oz) coconut milk14 oz coconut milk
• 1 1/2 cups water1 1/2 cups water
• about 1 tsp salt1 tsp salt
• a squeeze of lime1 tbsp lime, juiced
• a handful of cilantro, chopped1/4 cup fresh cilantro, chopped

Steps

1. Rinse the red lentils in a strainer until the water runs clear, then set them aside.
2. Heat the oil in a large pot over medium. Add the onion and cook until soft and golden, about 5 minutes.
3. Add the garlic, ginger, cumin, turmeric, and chili powder. Stir for 1 minute, until fragrant.
4. Stir in the tomatoes and cook 2 minutes, breaking them down with the spoon. Add the lentils, coconut milk, water, and salt.
5. Bring to a boil, then drop to a low simmer. Cook uncovered 18 to 22 minutes, stirring occasionally, until the lentils break down and the dal is thick and creamy.
6. Stir in the lime juice. Taste and add more salt if needed. Spoon over rice and finish with chopped cilantro.