Description
Spiced lentils simmered to perfection. A hearty, flavorful vegetarian meal thats surprisingly simple to make.
Ingredients
Units
Scale
- 2 tbsp (30 ml) cooking oil
- 1 red onion
- 1 inch piece grated fresh ginger
- 3 cloves chopped garlic
- 1 chilli, finely chopped
- 1.5 tsp cumin seeds, pre toasted
- 1 pinch turmeric
- Salt
- 1 cups (237 ml) red lentils
- 1 lime
- 1 punnet halved cherry tomatoes
- 1 bunch trimmed, cleaned and sliced spring onions
Instructions
- Add the oil to a heavy-based saucepan over medium heat.
- Add the onion and cook until translucent.
- Add the ginger, chili, turmeric, and cumin seeds to the onions and continue to cook until soft.
- Add the lentils, a pinch of salt, and 3 cups of water; stir occasionally for 15 minutes, then add the tomatoes.
- After 5 more minutes, the lentils should be soft but retain some shape. Add the spring onions, stir, and remove from heat.
- Squeeze with lime and add more salt to taste.
- Top with fresh coriander, drizzle with natural yogurt, and serve. For a more filling meal, eat with rice or flatbreads.
Notes
- Toasted cumin seeds release a deeper, more complex flavor. Toast them in a dry pan for 1-2 minutes before adding to the pot.
- For a creamier dahl, use a hand blender to partially purée the lentils before adding the spring onions.
- Leftovers can be stored in the refrigerator for up to 4 days and re-heated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 60
- Fiber: 15
- Protein: 18