- 1 cup red lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can vegetable broth
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute more.
- Add the garam masala, turmeric powder, and cayenne pepper and cook for 1 minute, stirring constantly.
- Add the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the lentils are tender.
- Stir in the cilantro and season with salt and pepper to taste. Serve hot with brown rice or quinoa.