Name: Red Lentils With Veggies
Yield: 4 servings
Ingredients: 1/2 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

Servings: persons

1/2 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

1
Soak masoor dal in 4 cups water; swish with your hands to clean. Drain; repeat twice.
2
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.
3
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Red Lentils With Veggies

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