Spiced Red Lentil Dhal

A close-up of a spoonful of cooked lentil curry garnished with cilantro, held above a white bowl filled with the same dish.

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

Cook Time 25

Total Time 30

Servings servings

Calories 261kcal

Author Kylee Ayotte

Ingredients

Spices

2 teaspoons prepared chili powder
1 tablespoon curry powder
2 teaspoons turmeric
2 teaspoons whole mustard seeds
2 teaspoons cumin seeds whole, can sub ground cumin

2 tablespoons olive oil
1 large diced onion
2 cloves minced garlic
2 bay leaves
1 cup red lentils
2 cups vegetable stock
salt
3 tablespoons cilantro chopped

Instructions

Combine 2 teaspoons prepared chili powder, 1 tablespoon curry powder, 2 teaspoons turmeric, 2 teaspoons whole mustard seeds, and 2 teaspoons cumin seeds, in a small bowl, and set aside.
In a large Dutch oven, heat 2 tablespoons olive oil over medium high.
Add 1 large diced onion, and cook until softened. Add 2 cloves minced garlic, and cook a minute longer.
Add the spices and continue to cook, stirring, for 2 mins.
Add 2 bay leaves, 1 cup red lentils and 2 cups vegetable 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, taste then add salt and stir in the 3 tablespoons 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