- Prep-time: / Ready In:
- Makes about 5 cups
- Serving size: 1⅔ cups
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This red lentil recipe has a very traditional texture, where the lentils are mushy but still intact. For a soupier texture, blend the lentils in a blender before adding the lemon juice and cilantro. This is great served as-is, or you can use it as the base for a variety of vegan soups. Just add any vegetables, throw in some leftover cooked grains like quinoa, brown rice, millet, or pasta, and you’ll have a hearty one-dish meal.
Ingredients
- 1½ cups red lentils, rinsed and soaked
- 1½ teaspoons peeled and grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Sea salt
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon finely chopped fresh cilantro
- Steamed rice or whole-grain bread, for serving
Instructions
- Place the lentils in a saucepan and add 4 cups of water.
- Bring to a boil over high heat. Reduce the heat to medium and stir in the ginger.
- Cover the pan and simmer until the lentils are soft and have turned yellow, 15 to 20 minutes.
- Add the coriander, onion powder, turmeric, cumin, garlic powder, salt to taste, and 1 cup water if the dal is very thick. Simmer for about 10 minutes more to blend the flavors.
- Stir in the lemon juice and cilantro. Taste and adjust the seasoning. Serve hot, with rice or bread.
Nutritional Information:
Per serving (1⅔ cups): 354 calories, 63 g carbohydrates, 23 g protein, 2.3 g total fat, 0.3 g saturated fat, 0 g cholesterol, 202 mg sodium, 11 g fiber, 0.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 2 votes)Just made this Dal. It was delicious and satisfying. It was full bodied, hearty, and aromatic. I loved the cilantro and lime which balanced the heartiness with brightness. Eating this Dal for the first time was like finding a new comfort food. I served mine over brown rice. I will definitely make this again.