Recipe: NYTimes Cooking
Total Time: 45 min
Review: This was also the first time (weirdly) we cooked with red lentils and they are BEAUTIFUL. Little golden suns of legume goodness. The suns then simmered away and made this spicy deliciousness that filled up our bellies.
We ate it with garlic naan, heated up in the toaster for a bit. For us, having a little bit of carbs is necessary, but the dal is definitely substantial and filling on its own.