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Indian-inspired Red Lentil Dahl-feature image

Indian-inspired Red Lentil Dahl

  • Author: Loreto and Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 2-3 servings 1x
  • Category: Main, Vegetarian
  • Method: Stove top
  • Cuisine: Indian-inspired

Description

Indian-inspired Red Lentil Dahl, an exotic dish packed with flavorful spices and sensual textures leaving you looking for more as the little bit left in your bowl is taken by the warm naan in your hands!


Ingredients

  • 3/4 cup (200 ml) dried red organic lentils
  • 34 cups of water, for the dried lentils
  • 2 cloves garlic
  • 1 Tbsp ginger, minced
  • 1/2 tsp paprika
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 medium yellow onion
  • 1 small tomato
  • 1 celery stalk
  • 1 carrot
  • dash white pepper
  • salt to taste
  • 1 tsp grated ginger
  • 23 cups of vegetable stock, enough to cover the lentils in the pan (you might not use it all)
  • 1/2 cup coconut milk
  • 1/4 lemon, squeezed
  • 1 tsp chopped chive, for the topping
  • 1 tsp chopped parsley, for the topping

Instructions

  1. Wash the dried lentils and place them in a pot with 3-4 cups of water. Cook over low-medium heat for about 30 minutes. Drain and set aside.
  2. Fry the unpeeled garlic cloves in a pan with a drizzle of oil. Once golden, peel them, remove the core (or gem) and mash them with a fork and a touch of salt.
  3. Add four tablespoons of extra virgin olive oil in the pan, place the mashed garlic and add the spices: ginger, paprika, coriander, cumin, turmeric, and cinnamon. Stir, add the finely sliced ​​onion, and saute over medium-high heat for 5 minutes, stirring constantly.
  4. Dice the tomato, chop the celery and carrot. Then, add them to the pan. Stir, and add the lentils too. Toast everything for a few minutes by raising the heat and then cover the lentils with the hot vegetable stock. (It is important to pour it hot so as not to block the cooking of the lentils).
  5. Lower the heat and cook for 15 minutes. Add the coconut milk, and cook for an additional 15 minutes, or until the lentils are soft, adding hot broth, if necessary.
  6. After this time, turn off the heat, and add the lemon juice.
  7. Place two ladles of cooked lentils in a blender and puree them.
  8. Add the puree to the pot with the lentils and, just before serving, add the chopped chives and parsley.
  9. Serve it hot with naan or basmati rice.

Notes

If you use pre-cooked canned lentils, the cooking time is shorter and you can skip step number 1.

If you like it spicier, feel free to add garam masala and/or chilies.

You can pair dahl with naan or rice.

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