This recipe is for Red Lentil Dal-a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can't find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color. Serve it alongside our 30-Minute Vegan Chana Masala for an easy Indian-style dinner.
Red Lentil Dal
Serves: 6 to 8
Ingredients
- 1 cup raw red lentils
- 1 tablespoon olive oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh or jarred ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- dash of nutmeg
- salt, to taste
Instructions
- Rinse the lentils and combine them with 3 cups of water in a large, saucepan. Bring to a boil, then cover and simmer until the lentils are mushy, about 20 minutes.
- Meanwhile, het the oil in a small skillet. Add the onion and garlic and sauté over medium heat until golden. Stir into the saucepan with the cooked lentils and the remaining ingredients. Simmer over very low heat, covered, for 15 minutes.
- The texture should be kind of a cross between a very thick soup and a sauce. If need be, add a bit more water, but just a little at a time. If making ahead, let cool and store in a covered container. Reheat before serving, then transfer to a serving bowl, or serve straight from the saucepan.
Nutrition information
Per serving: Calories: 92; Total fat: 2g Protein: 5g; Carbs: 14g; Sodium: 2mg
- Here are lots more recipes for simple sauces and such.
- Here are more recipes using healthy lentils and peas.
Also try: our Easy Vegan Dal Tadka.
Sarah Fournier says
I just made this and the 4 cups of water is to much. I had to remove a cup of water when it was done because it was not a "thick soup" texture. Flavour is good though. Will make this again but with 3 cups of water intead of 4.
Nava says
Thanks, Sarah. I will re-test this with your suggestion of less water. I also don't think it should take the lentils 40 minute to cook. I'll make any adjustments needed once I see what had gone amiss.
Kim says
Love this recipe. I think the water to lentil ratio is perfect. It seemed like it was going to be a little too water, but when it cooled a bit it was perfect. I cooked the lentils for slightly less than 40 mins. I made a double batch when it was done because we ate the first batch almost immediately. This is going to be staple in our house.
Nava says
Glad you enjoyed it, Kim. I love to garnish simple soups like this with wilted greens.
Mel says
I make this all the time, its good at the end of your shoping week. I serve mine with rice. I also add some mild indian curry powder. It adds a little heat and flavor. Yogurt id sour cream is nice to finish it off.