GOLDEN DAL WITH GINGERED TOMATOES

Golden Dal with Gingered Tomatoes image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 10

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2 cups red lentils, rinsed
Kosher salt and freshly ground pepper
1 teaspoon ground turmeric
5 cups assorted orange and yellow vegetables (such as carrots, golden beets, and orange bell peppers), cut into a 3/4-inch dice
1 tablespoon cumin seeds
1/4 cup raw unrefined coconut oil
4 shallots, thinly sliced (1 cup)
1 piece ginger (2 inches), peeled and julienned (1/4 cup)
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving

Steps:

In a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired.
Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.