Recipe: Lentil Dal

(Serves 8 )

Note: Super easy! And wonderfully nutritious. Serve with brown basmati rice and a green salad!

1 Tablespoon oil
2 large onions, chopped
4 garlic cloves, crushed or minced
2 teaspoons cumin seeds
2 teaspoons coriander
1 teaspoon turmeric
1/2 teaspoon cayenne

2 cups lentils, rinsed
5 1/2 cups boiling water
1 teaspoon salt

Heat the Oil in a pot, then add the onions and garlic. Cook until soft, about 5 minutes.

Add the cumin seeds, coriander, turmeric, and cayenne. Cook another minute (be careful not to inhale the fumes).

Add the lentils and boiling water. Cover and simmer until the lentils are tender, about 1 hour. Stir occasionally while cooking. If the mixture becomes to thick, add a bit more water. And salt to taste.

Per serving: 173 calories; 10 grams of protein; 28 grams of carbohydrates; 2 grams of fat; 270 mg sodium; 0 mg cholesterol

(Reproduced from The Peaceful Palate).

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2 comments so far

  1. Patty on

    made this for dinner last night with brown rice. Very easy and very yummy. Lots of leftovers, of course. Then I made the cabbage-garbanzo soup for lunch today. More leftovers in the freezer. I loved them both. I don’t know if Matt will be interested in eating either, but that’s fine. More for me!

    • KJ on

      That’s great! I have another recipe for dal, using red lentils that is equally yummy and takes considerably less time. I’ll get that one up in a couple of days as well.


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