Dal With Spiced Tomatoes And Potatoes

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From weight watchers take-out tonight! 5 ww points

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Steps

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Bring large saucepan of lightly salted water to a boil.

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Add potatoes , return to a boil , and cook until fork-tender , 7 minutes.

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Remove with slotted spoon and set aside , reserving the cooking liquid.

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Add lentils to the same saucepan and return cooking liquid to a boil.

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Cook until lentils are tender but still hold their shape , 8 - 10 minutes.

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Drain and set aside.

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Heat a large nonstick skillet over medium-high heat.

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Swirl in the oil , then add the onion , jelapeno , garam masala , and cumin.

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Cook until onion begins to soften , 3 - 4 minutes.

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Stir in the potatoes , tomatoes , chickpeas , ginger , and garlic.

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Cook , stirring occasionally , until tomatoes soften and potatoes are tender , 4 - 5 minutes.

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Stir in lentils and cook until heated through , 1 minute.

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Remove from the heat and stir in cilantro.

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Ingredients

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baking potato, red lentil, canola oil, onion, jalapeno pepper, garam masala, cumin seed, plum tomato, chickpeas, fresh ginger, garlic cloves, cilantro