MASOOR DAL (RED LENTIL CURRY) INGREDIENTS

• THE FLAVOR BUILDERS
• 1 tablespoon vegetable oil (or use coconut oil)
• 1 onion, chopped
• 1 large potato, chopped
• 1 tablespoon chopped fresh ginger
• 4 cloves garlic, chopped
• THE SEASONINGS
• 2 tablespoons red curry paste
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cayenne powder
• 1 teaspoon chili flakes (or more to taste!)
• 1 teaspoon mustard seeds
• ½ teaspoon cumin
• Salt and pepper to taste
• THE SAUCE AND LENTILS
• 14 ounces chopped tomato (or use chopped fresh tomato)
• 2 cups water (or more as needed – or use vegetable broth)
• 14 ounces coconut milk (1 can – use fat free for a lighter meal)
• 1 cup red lentils (purchase from Good Eats ) – Be sure to rinse the lentils, and sift through them to remove any debris or stones
• FOR SERVING: Cooked rice or cauliflower rice for a lower calorie version, fresh chopped herbs, spicy chili flakes. You can add sliced jalapeno peppers for an extra bang.

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