Red Lentil Dal with Charred Onions

Ingredients

• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 medium onion, cut into 1/4-inch-thick slices
• 1 tablespoon olive oil, divided
• ¼ cup chopped fresh cilantro
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• + 9 more ingredients
• • 1 cup dried small red lentils
  • 4 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 dried hot red chile
  • 1 whole clove
  • 1 garlic clove, minced
  • 1 tablespoon minced peeled fresh ginger
  • ¹/₈ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon fresh lime juice

Heat 1 teaspoon oil in a large heavy cast-iron skillet over medium-high heat. Add onion to pan; cook 2 minutes or until charred. Carefully turn over onion, and cook an additional 4 minutes or until blackened and charred. Remove from heat. Coarsely chop; set aside. Combine mustard seeds, coriander...

View full recipe at My Recipes