Red Lentil Daal

This dish is slightly sweet from the tomato, but full of spice and developed flavors.  It's incredibly filling and rich in vitamins and protein. One serving of red lentils is high in fiber, B vitamins, manages blood sugar levels, has 26g of protein per 1/2 cup serving, dried, and is virtually fat free!...(Wait, you're vegan??? How do you you get enough protein? HA!)  Serve over basmati or jasmine rice with a side of curried veggies for a fully authentic Indian meal!

1 tsp. Canola Oil
1 medium Onion, chopped
3 cloves Garlic, minced
1/4 tsp. Ginger, grated
1 tsp. Cumin
1/2 tsp. Turmeric
1/2 tsp. Coriander
1/4 tsp. Red Pepper Flakes
1/4 tsp. Salt
dash of Cayenne Pepper
1 heaping tbsp. Tomato Paste
3 c. Vegetable Broth
1 c. Dried Red Lentils
3 Tomatoes, seeded and chopped

Heat oil in a medium saucepan over medium heat.  Add onion, and saute' 7-10 minutes until translucent and tender.  Add in spices and cook another 1-2 minutes (be careful not to burn them).  Add in tomato paste and one cup of vegetable broth and stir until the paste has broken down and integrated.  Stir in remaining broth and red lentils and bring to a boil.  Cover and reduce heat to a simmer.  Cook, covered, for 20 minutes.  Stir in tomatoes, recover, and cook another 10 minutes until most of the liquid has been absorbed and lentils are tender.

*I served the daal over basmati rice with some curried cabbage and cauliflower.  Oh, and my critics at work loved it ;)