Red Lentil Dahl
A dish where medium yellow onion and fresh ginger do the work. On the table in about 50 minutes.
Ingredients
US
Metric
- 44 ml Olive Oil
- 1 medium Yellow Onion
- 15 ml Fresh Ginger (grated)
- 4 Garlic Cloves, minced
- 30 ml Yellow Curry (mild madras)
- 5 ml Sea Salt
- 240 ml dried Red Lentils
- 4 - 5 cups Water
- 5 Plum Tomatoes, chopped
- juice of 1 Lemon
- 240 ml Fresh Cilantro (chopped and lightly packed)
- Dried Red Chili's or cayenne pepper, to taste
- 1 ml Ground Cinnamon
Steps
- Heat oil in a soup pot and saute onions for 5 minutes.
- Add garlic and ginger and saute 5 more minutes.
- Add spices and salt, saute 5 minutes more.
- Add 950 ml of water and stir. Add tomatoes and lentils. Bring to a boil and then lower the heat a bit and simmer for 20 minutes.
- Add the lemon juice and cilantro and more water if it's too thick. Simmer 10 more minutes, or until lentils are completely tender. This may take a while.
Nutrition (estimated, per serving)
| Calories | 348 |
|---|---|
| Protein | 15.1 g |
| Fat | 8.3 g |
| Carbs | 58.8 g |
| Fiber | 7.8 g |
| Sodium | 421 mg |
Source
based.cooking (community recipes, public domain) — unlicense