Sizzled-Cumin Red Lentil Dal

Rinse the red lentils under cold water until the water runs clear. Set aside.

Dice the yellow onion. Mince the garlic cloves. Chop the tomatoes. Roughly chop the cilantro.

In a Dutch oven or large saucepan, warm 1 tablespoon of the olive oil over medium heat. Add the diced onion and cook, stirring with a wooden spoon, for 5 to 7 minutes until softened and translucent.

Add the minced garlic and stir for 1 minute until fragrant.

Add the chopped tomatoes, turmeric, and salt. Cook for 3 to 4 minutes, mashing the tomatoes slightly, until they break down and release their juices.

Add the rinsed lentils and 5 cups of water. Bring to a boil, then reduce the heat to low. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils have completely softened and the dal is thick and brothy.

In a small saucepan, warm the remaining 2 tablespoons of olive oil over medium-high heat. When the oil shimmers, add the cumin and swirl for 30 to 45 seconds until the cumin blooms and smells toasted and nutty. Immediately pour the sizzled cumin oil over the dal.

Squeeze the lemon juice over the dal and stir in half of the chopped cilantro.

Ladle into bowls and top each serving with a dollop of yogurt and the remaining cilantro. Serve hot with basmati rice or crusty bread.