Quick & Easy Red Lentil Dahl ( with oils )
| 12 |
30 |
240 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
20 min |
5
|
Ingredients
|
1 tbsp
|
Olive oil
|
|
148 gm
|
Yellow onion
(chopped small)
|
|
5 clove(s)
|
Garlic
(minced)
|
|
1 tbsp
|
Ginger root
(peeled and grated)
|
|
1 tbsp
|
Garam masala
|
|
1 tsp
|
Turmeric, ground
|
|
1/2 tsp
|
Red pepper chili flakes
|
|
282 gm
|
Red lentils, raw
|
|
400 gm
|
Tomato
(diced)
|
|
4 1/2 cup
|
Vegetable stock/broth
|
|
1 tsp
|
Salt
(to taste)
|
|
52 gm
|
Baby spinach
|
Instructions
- In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant.
- Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water or vegetable broth if the mixture is too dry.
- Now add the dried lentils, tomatoes and their juices, and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.
- Stir in the spinach as well until wilted. Add salt to taste.
- Serve and enjoy!
Notes:
- Leftover dahl will keep in the refrigerator for about 4 days in a covered container. It also freezes well.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
