Easy Red Lentil Dahl Recipes

EASY RED LENTIL DAHL

Easy Red Lentil Dahl image

Easy Red Lentil Dahl is a perfect plant based dish - tasty, healthy and ready in under 20 minutes. Red lentils are cooked with spices in this traditional Indian favorite, which is packed full of protein. Served with rice, it's a great addition to your midweek meal rotation. It's also naturally gluten free, dairy free and vegan.

Provided by Joanna

Time 30m

Number Of Ingredients 12

Ingredients

2 cups Red Lentils
2 inch Fresh Ginger (peeled and finely grated)
2 cloves Fresh Garlic (peeled and crushed)
1 tsp Turmeric
2 tsp Curry Powder
1 tsp Chili Powder (optional)
5 cups Water or Vegetable Broth (depending on how soupy you like your dhal)
Sea Salt and Black Pepper (to taste)
2 tbsp Butter, Ghee or Vegetable oil
2 Shallots (or an onion, any kind, thinly sliced)
1 Jalapeno Pepper (thinly sliced )
Fresh Cilantro (Coriander)

Steps:

Rinse the lentils carefully under running water.
Place all of the dahl ingredients including the lentils in a large saucepan.
Bring the pot to a boil on a medium-high heat, then turn it down to a simmer. Stir occasionally to prevent anything sticking on the bottom. Taste and season as you go.
Cook for 15-20 minutes, until the lentils are soft and the dhal has thickened. Taste and season again before serving. Add more water if you want a thinner dhal.
Meanwhile if you're adding the shallots as an optional topping, fry them in a frying pan with the butter, ghee or oil. Cook on a medium low heat stirring occasionally, until golden brown, around 10 minutes.
Serve the dahl. Optionally top with the golden shallots, thin sliced jalapeno and fresh cilantro/coriander.

Nutrition Facts : Calories 327 kcal, Carbohydrate 56 g, Protein 24 g, Fat 1 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 28 g, Sugar 2 g, ServingSize 1 serving

RED LENTIL DAHL

Red Lentil Dahl image

Quick and easy red lentil dahl. Super easy and super simple. Vegan and guten-free too.

Provided by aberrow

Time 30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.

RED LENTIL DHAL

Red Lentil Dhal image

A beautiful lentil dhal flavoured with a spicy tomato masala

Provided by HariGhotra

Time 30m

Yield Serves 4

Number Of Ingredients 16

Ingredients

200g red lentils, washed
900ml water (approx.)
1 tsp of salt
Masala: 1 tbsp ghee or vegetable oil
1 tsp of cumin seeds
1 bay leaf
1 small onion, chopped
1 garlic clove, chopped
2 tomatoes, finely chopped
1 tsp ginger, grated
1 tsp ginger, grated
1 chilli, finely chopped
1 tsp fenugreek leaves
1 tsp of garam masala
Garnish: 1 or 2 whole chillies
Handful of coriander, chopped

Steps:

Place lentils in a pan with the salt, cover with the water and bring to the boil.
Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
When the seeds sizzle, remove the chilli and set to one side for your garnish.
Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.

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