Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Golden Dal with Gingered Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 25, 2018 Print Rate It 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. Rate it Print