Lentil Dahl

Don’t be put off by the long list of spices for this recipe.  Although there are lots are ingredients, it is still a quick and easy dinner to throw together on a weeknight. I use the half  hour the recipe takes to simmer to tidy the kitchen, make my lunch or prepare some dessert. I used canned lentils because that is what I had in my cupboard but you could most definitely use dried lentils and it wouldn’t take much, if any, longer to prepare. You would just need to increase the amount of stock so the lentils have enough moisture to absorb.

Lentil Dahl Recipe

adapted from Joe Rich’s Red Lentil Dahl recipe

(serves 2 as a main or 4 with rice and vegetables)

Ingredients

  • 1tsp cumin seeds
  • 2tsp mustard seeds
  • 1/2tsp fennel seeds
  • 1tsp ground coriander
  • 1tsp cardamom
  • 1/2tsp ground chili
  • 1/4tsp cinnamon
  • 1 lug olive oil
  • 1 onion
  • 1TBSP minced garlic (3-4 garlic cloves)
  • 1TBSP minced ginger
  • 1/2tsp salt
  • 3TBSP tomato paste
  • 1/2C vegetable or chicken stock
  • 1 can lentils
  • 1 can chopped tomatoes
  • 1TBSP lime juice
  • few handfuls of baby spinach leaves

Method

1. Gently heat spices in a saucepan with oil until fragrant
2. Add onion and saute until softened and translucent
3. Add garlic and ginger and cook for a further few minutes
4. Add salt, tomato paste, stock, lentils & tomatoes
5. Cook for 20-30 minutes until mixture is thickened
6. Add lime juice and spinach, stir until wilted

I just had this plain but plain yogurt and some coriander leaves on top would have just made it. The flavour is quite ‘tomato-ey’ and has a just a little heat. It’s definitely not authentic Indian by any stretch of the imagination but still yummy.

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3 thoughts on “Lentil Dahl

  1. Anthony says:

    One of my faves, and always best when made with fresh spices. I love it with fresh chapatti and coriander leaves.

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