Red Lentil Dahl
Indian-inspired
Start with the lower amount of water if you want a thicker dahl to scoop up with bread. If serving it over rice, loosen it gradually after the lentils have broken down.
- Servings (recipe yield)
- 6 servings
- Prep time
- 10 min
- Cook time
- 50 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source recipe, where available.
Ingredients
- 3 Tbsp Olive Oil
- 1 medium Yellow Onion
- 1 Tbsp Fresh Ginger, grated
- 4 Garlic Cloves, minced
- 2 Tbsp Yellow Curry (mild madras)
- 1 tsp Sea Salt
- 1 cup dried Red Lentils
- 4 - 5 cups Water
- 5 Plum Tomatoes, chopped
- juice of 1 Lemon
- 1 cup Fresh Cilantro, chopped and lightly packed
- Dried Red Chili's or cayenne pepper, to taste
- 1/4 tsp Ground Cinnamon
Instructions
- Heat oil in a soup pot and saute onions for 5 minutes.
- Add garlic and ginger and saute 5 more minutes.
- Add spices and salt, saute 5 minutes more.
- Add 4 cups of water and stir. Add tomatoes and lentils. Bring to a boil and then lower the heat a bit and simmer for 20 minutes.
- Add the lemon juice and cilantro and more water if it's too thick. Simmer 10 more minutes, or until lentils are completely tender. This may take a while.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license