Two-Lentil Dal
Ingredients
The base
-
3
tablespoons
olive oil
-
1
medium
yellow onion, diced
-
1
teaspoon
salt, plus more to taste
The spices
-
1
tablespoon
crushed whole cumin seeds
-
1
tablespoon
crushed whole coriander seeds
-
1
teaspoon
crushed whole fennel seeds
-
½
teaspoon
crushed red pepper flakes
-
1
tablespoon
ground turmeric
The lentils
-
1
cup
French green lentils
-
½
cup
brown, yellow or red lentils
Optional toppings
-
to taste
yogurt
-
to taste
cilantro
Instructions
- Heat a soup pot over high heat and add the oil, followed by the onions and salt.
- Stir, reduce heat to low, and cover the pot. Cook until the onion is tender, about 15 minutes.
- Add the cumin, coriander, fennel, and red pepper flakes, cooking for 1 minute to toast the spices.
- Stir in the turmeric and cook for another 30 seconds.
- Add the lentils and 4 cups of water, bringing the mixture to a boil.
- Lower the heat to a simmer and cook, stirring occasionally, until the lentils are tender, about 30 to 60 minutes depending on the type of lentils used.
- Taste and adjust seasoning as necessary.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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