Red Lentil Dahl

It doesn’t feel like it but yesterday was my 4th year anniversary of blogging.  What a fun 4 years it has been.  I am looking forward to sharing more with you over the next 4 years. 🙂

I saw this recipe over at Rufus’ Food and Spirits Guide and was immediately dashing down the passage to see if I had any lentils in stock.

I modified the recipe slightly, as listed below for the ingredients I had on hand and doubled it to serve as a main meal which I served with naan (recipe coming soon) and would definitely make it again but next time I would increase the coriander, mustard and cumin seed quantities.

Ingredients

2 tsp coriander seed
1 tsp mustard seed
½ tsp cumin seed
1 tsp cayenne powder
½ tsp turmeric powder
2 cup red lentils
1 onion chopped
3 tbsp garlic minced
3 tbsp ginger minced
400g tin tomatoes
8 cups chicken stock
Coriander chopped to serve

Method

1. Grind the whole spices to a powder and mix with cayenne and turmeric.
2. Sauté the onion in a little oil in a pot until translucent and soft.
3. Add the garlic and ginger and cook for one minute.
4. Add the lentils and stir to coat.
5. Add the tomatoes, spice mixture and chicken stock, mix through and bring to a simmer. Partially cover and turn the heat to low. Cook for 40 minutes stirring occasionally.
6. Serve with fresh coriander and naan.

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