Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Golden Dal with Gingered Tomatoes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 25, 2018 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs Servings: 6 Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric. Ingredients 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 ¾-inch dice 1 tablespoon cumin seeds ¼ cup raw unrefined coconut oil 4 shallots, thinly sliced (1 cup) 1 piece ginger (2 inches), peeled and julienned (¼ cup) 3 cups halved cherry or grape tomatoes Greek yogurt and fresh mint leaves, for serving Directions 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. Sidney Bensimon Cook's Notes Stir a splash of water into your Greek yogurt for a more spoonable texture. Print