Red Lentil Dahl

Name: Red Lentil Dahl
Ingredients: 9 ounces split red lentils (the small, thin kind which cook faster); 2 medium onions, finely chopped; 3 ounces butter; 6 cloves garlic, minced; 2 medium carrots, peeled and very finely chopped; 2 teaspoons whole cumin seeds; 2 teaspoons whole mustard seeds; 1 Tablespoon ground turmeric; 10 ounces chicken broth; 1 14 ounce can coconut milk; 7-8 think slices fresh ginger, unpeeled; 1 - 1.5 pounds tomatoes, peeled and roughly chopped; juice of 1 large lime; 2 Tablespoons chopped fresh cilantro

This recipe was one of the tried and true keepers from my days at culinary school in England. The vibrant orange lentils are beautiful, and although it is a traditional Indian recipe, it is excellent paired with virtually any meat dish.

Submitted by: Katie from Idaho Falls, ID
Yield: 6

Spices

Featured in this Recipe

Ingredients

9 ounces split red lentils (the small, thin kind which cook faster)
2 medium onions, finely chopped
3 ounces butter
6 cloves garlic, minced
2 medium carrots, peeled and very finely chopped
2 teaspoons whole cumin seeds
2 teaspoons whole mustard seeds
1 Tablespoon ground turmeric
10 ounces chicken broth
1 14 ounce can coconut milk
7-8 think slices fresh ginger, unpeeled
1 - 1.5 pounds tomatoes, peeled and roughly chopped
juice of 1 large lime
2 Tablespoons chopped fresh cilantro

Preparation Instructions:

In a deep skillet, fry onions in butter until pale golden. Add half the garlic, the carrot and the whole spices and cook gently for 5 minutes. Stir in the turmeric and cook for a couple of minutes. Add the lentils and 10 fluid oz. water or chicken broth, coconut milk, ginger, tomatoes, a heaped tsp salt and pepper to taste. Simmer and cook gently, uncovered for 40-50 minutes, until lentils are tender and all but dissolved into the liquid. You may need to add more water during this time to stop the mixture from drying out. Remove from heat. Melt remaining butter in a small pan and when it starts to froth, add rest of garlic, stir vigorously until it colors slightly. Immediately add into lentils, constantly stirring and add the lime juice and cilantro. Cover and leave to mellow for 10 minutes before serving.

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Comments

Based on 4 reviews

Customer Reviews

Sandri

Made it for the first time today and it was delicious. I reduced the cooking time by half because I wanted some more texture and it was perfect. Very nice blend of flavors and a little chili oil drizzle before dishing up is a must.

Billy

Been making this for about a year now and it’s become one of our go to comfort foods. Perfect balance of flavour and texture, you can’t go wrong! Thanks so much for the recipe

david s

I made this tonight, in a house of 8 young pro meat sceptical veggie poor young adults, this meal was cheap, nutritious and most importantly delicious. Everyone finished their plates and commented on how they thought it looked gross but tasted amazing!! This recipe is fantastic and will definitely be making it on a regular basis.

Monterey B

Delicious recipe. Don’t worry if you don’t have the whole seed form of the spices. I just used the same amount of powdered spices and it was delicious. Will definitely add this to my recipe collection!

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