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Red Lentil Dal

I had such a good food weekend! Two whole days of firsts tries and good food. Dal is the third thing this weekend that I have never attempted before. For the most part I really enjoy lentils and I don’t think I make them nearly enough.

I love Sunday night dinners, there is something so wholesome about cooking something nutritious and eating with family or friends. Tonight Mel and I made red lentil dal with a side of Indian cheese curry and some naan bread. The curry and bread were from the store so you won’t be finding those recipes here.

We both enjoyed this soup but I think next time I will try a different recipe. I have had better else where… so my search for the perfect dal continues.

I think Anna went wrong in the following areas;

1. The cumin and turmeric were not heated with the oil. I am under the impression that spices like these flourish in hot oil and turn out much better when cooked a little before everything else is added.

2. I think the addition of vegetable stock instead of straight up water would have given the dal a deeper flavor and would have also helped with #3.

3. There wasn’t nearly enough salt. This dal needs salt badly and I don’t think saying “season to taste” cuts it. I

found myself salting my soup, eating the top layer and then salting again. So bad!

Red Lentil Dal

2tablespoon vegetable oil or ghee

2 cups diced onions

3 cloves garlic, minced

1 cup red lentils, rinsed

1 tsp cumin

½ tsp turmeric

Salt and pepper

¼ cup chopped cilantro

In a medium sauce pot heat the oil or ghee over medium heat. Add the onion and saute until it is translucent, about 4 minutes. Add the garlic and saute for one minute more. Add the lentils, 3 cups of water, turmeric and cumin. Bring everything up to a simmer, stirring occasionally. Simmer for about 15 minutes until the lentils are tender.

Puree half the soup with a food processor or an immersion blender and return to pot. Season to taste and serve warm, or at room temperature, with chopped fresh cilantro on top.

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