Meal: Red Lentil Dal with Charred Onions, Basmati Rice and Sauteed Broccoli

Red Lentil Dal with Charred Onions: This is a very flavorful vegetarian dish.

Ingredients
1 tablespoon olive oil, divided
1 medium onion, cut into ¼-inch-thick slices
1 teaspoon mustard seeds
½ teaspoon coriander seeds
½ teaspoon cumin seeds
1 whole clove
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
1 dried hot red chile
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 cup dried small red lentils
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice

1 cup Basmati rice, cooked according to package

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 seeds, cumin seeds, and clove in a small skillet over medium heat. Cook 1½ minutes or until fragrant, stirring frequently. Remove from heat. Combine mustard mixture, cinnamon, cardamom, and chile in spice or coffee grinder. Pulse until ground.

Heat remaining 2 teaspoons oil in a small Dutch oven over medium-high heat. Add ginger and garlic to pan; sauté 1 minute. Stir in spices; sauté 1 minute. Add broth, lentils, and tomato to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover; add onion, and cook 10 minutes. Stir in cilantro and juice.

Cooking Light October 2007

Sauteed Broccoli:

Ingredients
1 head broccoli, cut into pieces
2 tbsp lemon juice
1 tsp lemon zest
1 tsp olive oil
1 clove garlic

Heat oil in a skillet on medium-high heat. Add in broccoli, garlic and lemon juice. Saute until broccoli is tender but still crisp. Remove from heat and toss in zest. Serve.