• 2 tablespoons garlic-infused olive oil
• 1 medium common tomato, diced (about ⅔ cup)
• 1 tablespoon finely chopped fresh ginger
• ½ to 1 small jalapeno pepper, sliced in half (optional)
• 1 (15-ounce) can lentils, drained and rinsed
• ½ cup full-fat canned coconut milk + ¼ cup water
• 1 teaspoon ground turmeric
• ¾ teaspoon garam masala
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 tablespoons fresh lime juice (about 1 lime)
• Sea or kosher salt

Serving Suggestion: Cooked rice

1. Heat oil in a saucepan over medium heat. Add diced tomato, ginger, and (optional) jalapeno halves. Cook 2-3 minutes, stirring occasionally.
2. Add canned lentils, coconut milk, water, turmeric, garam masala, cumin, and coriander. Stir to mix. Bring mixture to a brief boil. Reduce heat to low, cover, and let simmer for at least 5 minutes, stirring occasionally.
3. If used, remove jalapeno pepper halves. Stir in lime juice, and adjust flavor with salt.
4. Serve dal warm over rice and topped with optional garnishes.