This dahl has been a staple since childhood. My mom used to make it all the time… I’d beg for it. It’s so simple, but so comforting and good. And healthy to boot!
When I first started cooking, this was one of the first meals I learned how to make. I’d never measure, I’d just throw things in as I’d seen my mom dome all those years before. It always worked. That’s why I love this… fool-proof and tasty. So I finally took the time to measure so I could post it on here!
Oh, and did I mention it’s a 30-minute meal?!
This meal makes a perfect veggie main dish on its own, served over rice or cauliflower rice. Orrrr, it’s a great accompaniment to a bigger entrée. It also makes amazing leftovers… which makes it both a great make-ahead dish and eat-the-next-day dish. Both things I like.
Below, I have it with some super simple roast chicken.
For dairy-free, skip the cream or yogurt topping…. if you are a dairy-doer, I highly recommend a little dollop or two. 😉
Red lentils can be found in pretty much every store. If your store has a bulk section, you can get them there, or you can buy them bagged near the dried beans. They’re perfect for this… slightly sweet yet subtle and earthy.
makes 2 large servings, or 4 side servings
1 cup red lentils
1 cup chopped yellow onion
1/4 tsp salt, plus more to taste
1 tbsp olive oil
1 tbsp minced garlic
1 tsp ground cumin
1/4 tsp paprika
1/8 tsp cayenne pepper
2 bay leaves
3 cups chicken broth (or veggie for a vegetarian version)
1/2 cup chopped cilantro
*optional garnish: Greek yogurt or sour cream, cilantro leaves, and lime wedges
Heat olive oil in a large pot over medium-high heat
Add onions and salt
Cook for a few minutes, stirring every so often, until soft
Stir in garlic, cumin, paprika, cayenne, and bay leaves
Add lentils and chicken broth
Stir and let come to a boil
Once bubbling, cover and lower heat
Simmer for approx 20 minutes
After 20 minutes, lentils will be thicker, but still a bit soupy
Stir in cilantro
Cover and cook for about 10 minutes more
Taste and adjust seasonings as desired
It will need salt… season to taste however you may like 🙂
Serve over rice or whatever else you enjoy
Top with sour cream or Greek yogurt if desired, some cilantro, and dig in!
Keeps well refrigerated for days (which makes it a great make-ahead dish too)