Red Lentil Dal – Lentils.org

Red Lentil Dal

  By lentilsorg    

November 18, 2019

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A classic and simple lentil dal – split red lentils simmered in toasted cumin seeds, onion, jalapeño, garlic, ginger, turmeric, paprika, cardamom, and tomato, with coconut milk folded in at the end. Scoop a dollop of dal over a rice base and add some veggies for an on-the-go dal bowl!

  • Prep: 10 Minutes
  • Cook: 25 Minutes

  • 10 Minutes

    25 Minutes

    35 Minutes

  • Yields: 10
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Directions

  1. In a large pot, heat oil over medium to high heat. Add cumin seeds and toast lightly for 1 minute.
  2. Add onion, jalapeno, garlic, and ginger and cook for 3 minutes, until onions just begin to turn translucent.
  3. Add turmeric, paprika, cardamom, and tomato to the pan and stir to fully incorporate. Allow to cook for 3 minutes until the tomato begins to break down.
  4. Add lentils and stock and bring the pot up to a boil. Reduce to a simmer and cook for 20 minutes.
  5. Once lentils are broken down and tender, stir in coconut milk and lemon juice. Serve while hot. Garnish each serving with the minced fresh cilantro.

Ingredients

¼ cup (60 mL) canola oil

1 tsp (5 mL) cumin seed

2 cups (500 mL) yellow onion, diced small

1 Tbsp (15 mL) jalapeno, minced

½ cup (125 mL) garlic, minced

½ cup (125 mL) ginger, minced

1 tsp (5 mL) turmeric

1 tsp (5 mL) smoked paprika

1 tsp (5 mL) cardamom, ground

1 cup (250 mL) tomato, diced small

2 ½ cups (625 mL) split red lentils

6 ½ cups (1.625 L) low-sodium chicken stock

2 Tbsp (30 mL) coconut milk

2 Tbsp (30 mL) lemon juice

½ cup (125 mL) cilantro, minced

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories330
Sodium50 mg
Potassium896 mg
Protein17 g
Cholesterol0 mg
Sugar3 g
Total Fat9 g
Saturated Fat1 g
Total Carbohydrates39 g
Dietary Fiber15 g