Tomato Lentil Dal

Tomato Lentil Dal

Serves 4

1 tablespoon olive oil
1 onion, chopped
2 tablespoons peeled and grated ginger
4 cloves minced garlic
1 teaspoon ground cumin
½ teaspoon ground coriander
1 can 14oz crushed tomatoes (no salt)
1 cup dried brown lentils, rinsed
½ teaspoon salt
1 tablespoon fresh lemon juice
¼ cup chopped cilantro
1 tablespoon unsweetened shredded coconut

Heat oil in a medium saucepan, add onion cook for five minutes stirring as needed.
Add ginger, garlic, cumin and coriander cook for about a minute. Next add lentils, tomatoes and 4 cups of water. Bring to a boil and then reduce heat, cook for about 40 minutes, until lentils are soft. Spoon about 2 cups of lentils with a little liquid into a food processor or blender. Blend until smooth and then return the blended soup back to the pan. Stir in cilantro, lemon juice and coconut.

Nutritional info per 1.5 cup serving
Calories 261
Fat 6.25
Cholesterol 0
Sodium 315
Carbohydrate 38
Fiber 17.5
Protein 15.25

W.W. Points 5
The Daily Plate