Red Lentil Dahl
Ingredients
1 Tbsp (15 mL) vegetable oil
1 medium onion
3 cloves garlic, minced
1 carrot, finely chopped
1 Tbsp (6 g) freshly grated ginger
2 tsp (4 g) curry powder
1 tsp (3 g) ground turmeric
1 tsp (2 g) ground cumin
½ tsp paprika powder
1 pinch salt, to taste
2 cups (408 g) dry red lentils, soaked for 2 hours, drained
2 cups (480 mL) water
1 vegetable bouillon cube
1⅔ cups (399 mL) canned full-fat coconut milk
6 Servings
10min Prep
30min Cook
40min Total
Directions
Add the oil, onion, and garlic to a sauté pan over medium-high heat and cook for 4 minutes. Next, add the carrot and ginger and cook for an additional 2 minutes. Stir in all the spices and toast them for 30 – 60 seconds. Add the lentils, water, and bouillon, cover, and simmer for 15 minutes.
In a separate medium pot, combine the rice, water, and cardamom. Simmer covered for 13 minutes until the rice is cooked, then remove from heat and keep covered until ready to serve.
Add the coconut milk to the dahl and cook until heated through. Serve the rice alongside the dahl, garnish as desired, with added coconut milk, and enjoy!
