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Serves
4
Author Notes
Cozy, super quick lentils that are huge on flavor in under 30 minutes. Plus, a vegan variation!
More pictures and instructions can be found at http://funnyloveblog.com/2017/10/16/red-lentil-dhal/ —Lindsay Howerton-Hastings
Ingredients
1/2
onion, chopped
3
cloves garlic, minced or grated
1 teaspoon
freshly grated or minced ginger
2
small tomatoes, diced
2 teaspoons
ground coriander
2 teaspoons
turmeric
1 teaspoon
cumin
1 teaspoon
yellow curry powder
1/2 teaspoon
cayenne pepper-
salt, as needed
1 1/2 cups
dried red lentils
3 cups
chicken or vegetable stock
Directions
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In a high-sided skillet with a lid, add the onion with a bit of olive oil over medium heat. Cook the onion for 5 minutes or until translucent and just barely brown at the edges.
Add the garlic, ginger, tomatoes, and all of the spices to the skillet with a sprinkle of salt. Stir to form a paste and let the spices cook for two minutes.
- Add the stock and lentils to the pan. Stir to distribute the spices into the liquid, then reduce the heat to low. Cover the pot and cook for 10 minutes.
- After 10 minutes, stir the lentils and taste them; add more salt to your preference. Cover the pan again and let the lentils cook for 5-10 minutes more or until they are cooked through and tender and most of the liquid has been absorbed.
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Note that if you have a different type of lentils, cook time or amount of liquid needed may be slightly different. Adjust per the package you have.
Serve with cilantro, lemon or lime wedges, and a bit of rice or naan.
Enjoy!
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