Red Lentil Dal

My take on an insanely delicious classic Indian dish. This red lentil dal is warm and filling. Perfect over rice or scooped up with naan.

This Red Lentil Dal screams warm and cozy, and it does not disappoint! I mean, not only is it a hot, stewy dish, but it’s also filled with delicious spices that warm the soul.

You can totally eat this on its own and it will be incredibly filling. But, add a protein and your favorite veggie and you’ve got yourself an amazing meal. You can also serve it over rice or eat it with naan or pita bread. Either way, you’ll be happy and totally in love.

Some recipe recommendations that work with this Red Lentil Dal: Fish Cooked in Parchment, Nut-Crusted Chicken Schnitzel, or Halloumi and Potato Skewers.

Ingredient Notes:

• Garlic and Ginger – I prefer to buy fresh and mince both myself. I never buy the jars of pre-minced garlic and ginger. Your final dish will have so much more flavor if you buy these ingredients fresh.
• Cumin – I love this kind by Burlap & Barrel. It’s so much more flavorful and you’ll really see the result in your food. It comes as whole cumin seeds, so you’ll have to grind the cumin yourself into a powder. But, that’s easy with an amazing spice grinder.
• Smoked Paprika – My favorite is from Burlap & Barrel, again! You can buy it on their website or right here on Amazon.
• Chicken or Vegetable Stock – Totally up to you on whether you’d like to keep it vegetarian or not. I used chicken stock for mine because I was serving it with chicken that night.
• Tomato Puree – Not crushed tomatoes, not diced tomatoes, not tomato paste, but tomato puree.

Red Lentil Dal

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 3

Equipment

• 1 Medium Skillet with a cover

Ingredients

  

1x2x3x

• Avocado oil
• ½ yellow onion finely diced
• Kosher salt
• 3 garlic cloves minced
• 1 teaspoon minced ginger
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• 2 cups chicken or vegetable stock
• 1 cup coconut milk
• 1/3 cup tomato puree
• 1 bay leaf
• ¾ cup red lentils
• Scallion greens or cilantro leaves to garnish

Instructions

 

• Heat a drizzle of avocado oil in a medium skillet over medium heat. Add onions and a pinch of Kosher salt and cook, stirring occasionally, for 4-5 minutes, until softened and lightly golden.
• Add garlic and ginger and cook until fragrant, 1 minute. Add another drizzle of avocado oil, tomato paste, cumin, smoked paprika, turmeric, and garam masala, and cook, stirring often, breaking up the tomato paste, until it is darkened in color and fragrant, about 30 seconds.
• Add the stock, coconut milk, tomato puree, and bay leaf. Stir to combine, then add the lentils and stir again. Bring to a simmer, then cover the pan tightly and reduce heat to low. Cook for 15 minutes, then uncover the pan, raise heat to medium, and cook until thickened and stewed, 8-10 minutes.
• Serve garnished with scallion greens or cilantro leaves, for freshness and color.

Notes

Dahl is best eaten with rice, naan, or pita bread. 

Dahl can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or over the stovetop, adding in more water if needed. Taste and season with additional salt, if needed.

Keyword easy, healthy, legume, warm

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