This red lentil dahl is a delicious meal my family has been making for years! Lentils are such as satisfying vegetarian protein source that will keep you feeling full for a long time after the meal. They are high in fibre, protein and iron, and unlike most legumes, don’t require hours of soaking prior to cooking. You can adjust the spices in this dahl according to your family’s preference, especially if you are serving the recipe to children.
230g dry red lentils, rinsed
1 tsp salt
1 large brown onion, thinly sliced
1-2 tbsp coconut oil
2cm piece fresh ginger, peeled and finely chopped
1 chilli, seeded and chopped
1 tbsp ground cumin
2 tsp garam marsala
1 tsp curry paste
1 tbsp coriander leaves, shredded
- Place the lentils in a large saucepan and cover with a moderate amount of cold filtered water.
- Bring to the boil, skim off any scum, add the salt and simmer gently for 25-30 minutes (stir occasionally, to ensure the lentils don’t burn, or stick to the bottom of the saucepan).
- Meanwhile, warm the coconut oil in a large saucepan. Add the onion and when browning, add the ginger, chilli, cumin and curry paste.
- When the lentils are cooked to a creamy consistency (wet but not too soupy) pour them onto the onion mixture. It should sizzle and bubble (stand back, as it may spit!).
- Check seasoning and sprinkle garam marsala and coriander over the top to serve.
Note: This recipe serves approximately 4-5 people.
This dahl is delicious served with a big side salad and baked potatoes or some brown rice. If serving with brown rice, you may like to check out our post on the best way to cook it to reduce arsenic contamination HERE.