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Lentil Dahl

Ingredients

  • 1 c lentils (I love red lentils, but any will do)
  • 1/2 strip kombu (optional)
  • 3 c water
  • 1 tbsp oil or ghee
  • 1 onion, diced
  • ½ tsp chili powder
  • ¼ tsp tumeric
  • ¼ tsp cumin
  • ¼ tsp powdered ginger
  • 1 c diced tomatoes (or 1 can)
  • ½ tsp sea salt
  • Place lentils, kombu, and water in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat to low and simmer 45-60 minutes or until lentils are tender. While lentils are cooking, heat skillet. Add oil or ghee, onion, chili powder, tumeric, cumin, and ginger. Saute 10 minutes or until onion is soft. Stir in tomatoes. Cook about 5 minutes. Pour cooked lentils and tomato mixture into food processor or blender and pulse to puree, leaving some texture. Serve with millet, quinoa, or brown rice and/or flatbread.

Instructions

  1. Place lentils, kombu, and water in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat to low and simmer 45-60 minutes or until lentils are tender. While lentils are cooking, heat skillet. Add oil or ghee, onion, chili powder, tumeric, cumin, and ginger. Saute 10 minutes or until onion is soft. Stir in tomatoes. Cook about 5 minutes. Pour cooked lentils and tomato mixture into food processor or blender and pulse to puree, leaving some texture. Serve with millet, quinoa, or brown rice and/or flatbread.

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