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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. coriander seeds
- 2 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1 piece cassia (or cinnamon stick)
- 4 whole cloves
- 2 green cardamom pods (seeds removed and pods discarded)
- 2 chiles de árbol (dried)
- 2 tsp. paprika
- 4 cups water (plus 3 cups hot water)
- 1 cup black beluga lentils (picked over for pebbles and rinsed)
- 2 Tbsp. sunflower oil
- 1 Tbsp. ghee (unsalted butter or dairy-free butter substitute, use butter substitute to keep vegan)
- 1 yellow onion (finely diced, about 2 cups)
- kosher salt
- 1 1/2 tsp. peeled fresh ginger (grated)
- 4 cloves garlic (minced)
- 14.5 oz. diced fire roasted tomatoes
- 2 Tbsp. tomato paste
- 1/2 cup heavy cream (or full fat coconut milk, I used coconut milk to keep this dish dairy free/vegan)
- 1/4 cup cilantro leaves (chopped fresh, to garnish, optional)
- spice (Small skillet, grinder, medium saucepan, Dutch oven or heavy pot with lid)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium240mg10% |
| Potassium640mg18% |
| Protein12g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber16g64% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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