Easy Red Lentil Dahl is healthy and simple to make for a cozy meal!
- 1 cup (dry) red lentils
- 2 1/2 cups water
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp ginger, grated
- 1 tbsp vegetable oil
- 1 tsp coriander seeds
- 1/2 tsp smoked paprika (can sub regular paprika)
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp ground black pepper
- 3/4 tsp salt
- Rinse the red lentils in a strainer until the water runs clear. This will remove any bitterness from the lentils.
- Add the lentils, half the chopped onion and the water to a large pot. Bring to a boil then cover and let simmer for 20-30 minutes until the lentils are soft.
- Heat the vegetable oil in a pan on medium-high heat. Add the reaming half of the onion, garlic and ginger and sauté for 1-2 minutes. Then lower the heat to medium and add the coriander seeds, smoked paprika, turmeric, cumin and black pepper and mix together for 1 minute. Remove from heat.
- Once the lentils are cooked, add the spice mixture to the pot of lentils along with the salt and mix together to combine. Taste and adjust any seasoning if needed.
- Serve on its own, with rice or naan bread.
- Store leftovers in the fridge for 5 days or in the freezer for 3 months.
- Don’t forget to rinse the red lentils before using. Red lentils can sometimes have a bitter taste to them, so you want to rinse them under water until the water runs clear. This will remove any bitterness in the lentils.
- Don’t be afraid to add spices. This is where all the great flavour comes from in this recipe. If you like some heat to your dahl, you can also add some chili flakes.
- This dahl is even better the next day. Try making this recipe a day ahead of time. As the dahl sits in the fridge, the flavo
- Serving Size: 1/6th of recipe
- Calories: 143
- Sugar: 1g
- Sodium: 300mg
- Fat: 2.7g
- Carbohydrates: 21.6g
- Fiber: 10.2g
- Protein: 8.6g
Keywords: lentil dahl, lentil dal, masoor dal