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Spiced Red Lentil Dhal
A rich, hearty dish, this Red Lentil Dhal is great as a main dish! Warming and delicious, and excellent to make ahead, or for a quick weeknight dinner!
Course
Dinner, Lunch, Side Dish
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
Calories
261
kcal
Author
Kylee Ayotte
Ingredients
Spices
2
tsp
prepared chili powder
1
Tbs
curry powder
2
tsp
turmeric
2
tsp
mustard seeds
whole
2
tsp
cumin seeds
whole, can sub ground cumin
2
Tbs
olive oil
1
large
onion
diced
2
cloves
garlic
minced
2
bay leaves
1
cup
red lentils
2
cups
vegetable stock
salt
3
Tbs
cilantro
chopped
Instructions
Combine spices in a small bowl, and set aside.
In a large dutch oven, heat the oil over medium high.
Add the onion, and cook until softened. Add the garlic, and cook a minute longer.
Add the spices and continue to cook, stirring, for 2 mins.
Add the bay leaves, lentils and stock and bring the mixture to a boil.
Turn the heat down, and simmer, partially covered for about 15-20 minutes.
Lentils should be tender and the liquid mostly absorbed.
Remove from heat, and stir in the cilantro.
Devour.
Notes
Variations for Red Lentil Dhal:
Add some extra garlic, and ginger if you want to increase the spicy flavor without the heat.
Add a bit of cayenne, boost the heat!
Use brown lentils, or a blend of both red and brown for a different look
Nutrition
Calories:
261
kcal
|
Carbohydrates:
34
g
|
Protein:
12
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
499
mg
|
Potassium:
567
mg
|
Fiber:
15
g
|
Sugar:
3
g
|
Vitamin A:
715
IU
|
Vitamin C:
4.8
mg
|
Calcium:
59
mg
|
Iron:
5.4
mg