by 
We’re doing a bit of a recipe-share at the kid’s school at the moment. It’s super fun to have a peak into other people’s kitchens, see what they like to cook. So when I came across this Deliciously Easy Red Lentil Dahl recipe I just knew I had to share it with you all.
Uncomplicated, inexpensive and nourishing this is the perfect mid-week dinner the whole family will love.
The original recipe calls for some fresh coriander at the end but my people are not really into it so I use flat leaf parsley instead.
I just love how simple this dish is to throw together. What’s more, it’s made using mostly pantry staples – so effortless.
Deliciously Easy Red Lentil Dahl, give it a go this week and let me know what you think.
Thanks for the recipe Sundeep! xx
Deliciously Easy Red Lentil Dahl
Serves 4-6
1 cup red lentils
4 cups cold water
1tsp salt
1tsp turmeric
a heaped tsp cumin powder
1 small green chilli (can omit)
2 cloves garlic (minced or grated)
1 large brown onion (diced)
1 inch piece of fresh ginger (grated)
handful of fresh flat-leaf parsley (chopped)
1 tbs olive oil
Method:
- Rinse the red lentils under a cold tap until the water runs clear.
- Place lentils in a pot with the water, salt, turmeric, and cumin powder. Bring to the boil and reduce to a gentle simmer for around 20 minutes
- While the lentils are simmering, fry your onion in the olive oil. Once the onion has softened and browned slightly (around 8 minutes) add the garlic, ginger, and chilli. Continue to gently cook the onion mixture for about another 5 minutes.
- Add the onion mix to the lentils and cook for around 10 minutes.
- Sprinkle chopped parsley over each bowl of dahl to serve. Traditionally dahl is served with chapatis but we like it with rice at our place. It’s also good with naan bread. Enjoy!
