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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (285g) Recipe makes 3 servings The following items or measurements are not included below: vegetable stock powder |
||
| Calories 316 | ||
| Calories from Fat 59 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 21mg | 0% | |
| Potassium 803mg | 22% | |
| Total Carbohydrate 47.4g | 15% | |
| Dietary Fiber 21.8g | 87% | |
| Sugars 3.8g | ||
| Protein 18.2g | 36% | |
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Curried Red Lentil Dahl
By: Karen Elizabeth
Oct 2, 2008
When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst
SERVES 3 -4
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 teaspoon garlic, minced
- 1 large bay leaf
- 1 teaspoon chili powder
- 2 teaspoons curry powder
- 2 teaspoons turmeric
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 1 cup split red lentils
- 2 cups water
- 2 teaspoons vegetable stock powder
- salt
- 1-2 tablespoon chopped coriander, leaf
Directions
1
Heat the oil in a large pan.2
Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.3
Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.4
Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.5
Cook until the lentils are tender, about 25 - 30 minutes.6
Stir in the coriander and serve.7
Suggested accompaniments, steamed rice, naan bread, poppadoms.
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Browse similar recipes by category
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: stingo
On Oct 14, 2009
While my attempt came out drier than the posted pictures of this recipe, I'd bet it was no less delicious. In fact, it was rather like having rice in a way. A great spice combination is the highlight of this dish, which I will definitely have with eggs sometime soon. This recipe fits my three criteria to let it have a spot in the regular rotation: it's delicious, easy to make and healthy. Give it a shot.
From: JustJanS
On Dec 9, 2008
I made this using the brown lentils I had on hand. They retained their shape a bit more than the red ones would, but that was fine. I reduced the amount of turmeric in this by half as I think too much of its earthy flavour can be overpowering. I finished the dahl with the coriander and the juice of half a lemon which really lifted the flavour. We had yoghurt on the side too.
From: Brian H
On Oct 30, 2008
karen, this was very good. A pleasant blend of spices that delivered all that I expected. I did make a few changes to yoour recipe by adding some chopped tomato and spinach, just for colour and texture. We ate this with, Chicken Chaat, Burmese Beef curry and Coconut and zuccini rice, it all went together wonderfully. Thank you for the recipe. Brian H
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