Red Lentil Dhal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
About an onion and a half6 cloves of garlicDried red lentils ~1.5 cups? Vegetarian bouillon pasteCuminCorianderTurmericCardamomCinnamonPaprikaNutmegCoconut natural flavoringCayenne pepperSaltBlack pepperTomato pasteTamarind pasteCan of coconut milkcauliflowerspinachA red pepper
1) Chop onion and garlic, start cooking in bottom of pot. Add some coconut milk so it doesn’t burn.
2) Once the onion starts turning translucent, add the rest of the vegetables. Add some more coconut milk as necessary. Start adding in your spices. I put in TONS of spice, but I also don't have tastebuds. I would say going heavy (think dumping) on the cumin and turmeric is risk free; the other things I would be careful about adding too much of. You should have the whole can of coconut milk in there at this point… EXCEPT if there is a pulp layer on top. Save the pulp for later.
3) Once you feel like your veggies are becoming ‘cooked’ (I don’t get too paranoid about over-cooking this; the more you overcook, the better the texture), add the lentils and then add water until you fill your pot. Lentils don’t expand as much as other stuff, so I wouldn’t drown it. Add 2-3 tablespoons of bouillon.
4) Bring it to a medium boil. Then bring it down to a simmer and just let that thing SIMMER with the cover on for a long time (20 minutes at least?). Stir occasionally. I would refer to the instructions on your lentil package if you get worried. Like I said, you can’t really cook this thing too much.
5) Add about two tablespoons of tamarind paste and two tablespoons of tomato paste as it boils/ towards the end. Also add your coconut flavor (not too much). Also add the coconut pulp towards the end. I would taste test it and adjust the spice until you get it where you want. If you taste it and you feel like it needs something but you’re not sure what, just smell all your spices one by one until you think you’ve identified the missing one.
Serving Size: makes 6 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKALYA2002.
2) Once the onion starts turning translucent, add the rest of the vegetables. Add some more coconut milk as necessary. Start adding in your spices. I put in TONS of spice, but I also don't have tastebuds. I would say going heavy (think dumping) on the cumin and turmeric is risk free; the other things I would be careful about adding too much of. You should have the whole can of coconut milk in there at this point… EXCEPT if there is a pulp layer on top. Save the pulp for later.
3) Once you feel like your veggies are becoming ‘cooked’ (I don’t get too paranoid about over-cooking this; the more you overcook, the better the texture), add the lentils and then add water until you fill your pot. Lentils don’t expand as much as other stuff, so I wouldn’t drown it. Add 2-3 tablespoons of bouillon.
4) Bring it to a medium boil. Then bring it down to a simmer and just let that thing SIMMER with the cover on for a long time (20 minutes at least?). Stir occasionally. I would refer to the instructions on your lentil package if you get worried. Like I said, you can’t really cook this thing too much.
5) Add about two tablespoons of tamarind paste and two tablespoons of tomato paste as it boils/ towards the end. Also add your coconut flavor (not too much). Also add the coconut pulp towards the end. I would taste test it and adjust the spice until you get it where you want. If you taste it and you feel like it needs something but you’re not sure what, just smell all your spices one by one until you think you’ve identified the missing one.
Serving Size: makes 6 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SKALYA2002.
Nutritional Info Amount Per Serving
- Calories: 337.0
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 391.8 mg
- Total Carbs: 46.7 g
- Dietary Fiber: 8.7 g
- Protein: 18.2 g