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Simple Red Lentil Dahl

October 19, 2012 by Natalie

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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?! 

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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 entrรฉe.  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.

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For dairy-free, skip the cream or yogurt topping…. if you are a dairy-doer, I highly recommend a little dollop or two. ๐Ÿ˜‰

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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.  

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makes 2 large servings, or 4 side servings

INGREDIENTS

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

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DIRECTIONS

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

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Stir in garlic, cumin, paprika, cayenne, and bay leaves

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Add lentils and chicken broth

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Stir and let come to a boil

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Once bubbling, cover and lower heat

Simmer for approx 20 minutes

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After 20 minutes, lentils will be thicker, but still a bit soupy

Stir in cilantro

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Cover and cook for about 10 minutes more

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Taste and adjust seasonings as desired

It will need salt… season to taste however you may like ๐Ÿ™‚

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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)

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Filed Under: Comfort Food, Fall & Winter, Gluten Free, My Faves, Recipes + More, Sides & Small Plates, Vegetarian Tagged With: Gluten-free, Indian, lentils, Vegetarian

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Reader Interactions

Comments

  1. noreply@blogger.com'becca

    May 11, 2013 at 10:28 am

    This is lovely. I’ve been making this with fresh ginger and a bit of creamed coconut, even the children eat it. Thanks for your version, love the bay leaf addition.

    • noreply@blogger.com'Natalie

      May 12, 2013 at 11:41 pm

      Thanks, Becca!! I’ll have to try it with ginger and coco milk… that sounds delish!

  2. noreply@blogger.com'Allison Fowler

    September 3, 2013 at 11:18 pm

    made this tonight and loved it! I’ve never cooked with red lentils before and I’m so excited that I found something that I loved that is so easy to make! I didn’t have any of the toppings available so I just put avocado and cucumber and it was delicious. Thanks so much for the recipe!

    • noreply@blogger.com'Natalie

      September 4, 2013 at 12:41 am

      Hi Allison,
      Mmm, that sounds delish! I love red lentils… and I really love tasty meals that are simple and quick! So happy to hear you liked this, too! And thank you so much for the comment… much appreciated!! ๐Ÿ™‚

Trackbacks

  1. Bean and Lentil Recipes - More than 66 Recipes from Soups to Dessert says:
    January 5, 2017 at 4:31 pm

    […] Super Simple Red Lentil Dahl from Honey, Ghee and Me […]

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