Curried Green Lentils with Mushrooms and Red Bell Pepper
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This hearty dish of curried green lentils with mushrooms and red bell pepper is a flavorful and comforting meal, perfect for serving over rice or enjoyed on its own.
Ingredients
- 1 cup (240 ml) large green lentils or whole masoor dal (can use a combination of both)
- 2 tbsp + 1 tsp oil or ghee
- 3 cups water for dal; 6 cups water for soup
- 1 cinnamon stick
- 1 bay leaf
- 2 cardamom pods
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 cup (240 ml) mushrooms, sliced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash lentils with water, drain and set aside. Get 3 cups of water or 6 cups of water ready on the side.
- In a pot under medium heat, put 1 tsp of oil. When heated, put in the cinnamon stick, bay leaf, cardamom pods, cloves and just coat with oil. Immediately throw in the lentils and mix up well. Add the water and mix again. There may be some scum or foam, which you should skim off the top and throw. Once the foam stops, add in the ginger, turmeric, chilies and salt to taste. Bring the pot to a boil and then to a simmer. The lentils should cook in about 30 minutes. While cooking, you can choose to add more water, depending on what consistency you are going for. Turn off the heat. (At this point, I taste the lentils to see if it’s hot enough for my taste. If not, I usually add a little red chili powder in the next step of cooking.)
- In a separate sauce pan, heat 2 tbsp of oil at medium heat. Add in the chopped onions and cook until translucent. Mix in the garlic and cook for 30 seconds or until fragrant. Add in the tomatoes and give a good stir. Mix in the cumin powder and garam masala (can add some chili powder at this point if you want some more heat) and cook mixture until tomatoes start to break down. Add in the red bell pepper and mushroom with some salt to taste and cook for about 5 minutes or until soft. Turn off heat and pour contents over the lentils.
- Turn the heat on under the lentils to medium. Add a tsp of the sugar and make sure the ingredients are mixed all together. Heat lentils for a few minutes, adding more water to get to the consistency you want. Turn off the heat and add a few squeezes of lemon and mix in fresh chopped cilantro to your liking.
- For serving, ladle into bowls for soup and spoon over rice for dal. Garnish with some cilantro, raw onion slices and a dollop of yogurt.
Notes
- For a richer flavor, use ghee instead of oil.
- Adjust the level of spiciness by varying the amount of red chili powder.
- This dish can be stored in the refrigerator for up to 3 days.
- Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 300 mg
- Fat: 8 grams
- Carbohydrates: 35 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
How do I control whether this becomes a thick dal or a soup?
The recipe gives you explicit control via water volume: use 3 cups of water for a thick dal consistency to serve over rice, or 6 cups for a thinner soup to ladle into bowls. You can also add more water during simmering to adjust consistency as the lentils cook for about 30 minutes.
Why are the whole spices (cinnamon stick, bay leaf, cardamom) coated in oil first?
Step 2 heats 1 tsp of oil and briefly coats the cinnamon stick, bay leaf, and cardamom pods before immediately adding the lentils. This brief bloom releases the spices’ volatile aromatics into the fat, infusing the lentils with more layered flavor from the start of cooking.
Can I use ghee instead of oil?
Yes — the notes specifically say to use ghee instead of oil for a richer flavor. The recipe calls for 2 tbsp + 1 tsp total fat across the two cooking stages; substitute ghee in the same quantities. 
