Homemade Easy Dahl

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 384.1
  • Total Fat: 18.7 g
  • Cholesterol: 5.4 mg
  • Sodium: 809.2 mg
  • Total Carbs: 45.2 g
  • Dietary Fiber: 12.8 g
  • Protein: 17.5 g

View full nutritional breakdown of Homemade Easy Dahl calories by ingredient


Introduction

This is a quick favourite around my home. It is open to a lot of different changes and is a protein rich, healthy fat staple that can be low cal as is or beefed up for more nutrient density with garnishes of fresh avocado or even hard boiled egg. One batch makes enough for three to four meals for two and is very easy to prepare and low cost. Make it as spicy as you like, serve over rice or serve as a soup. Add more lentils for stew consistency or fewer for soup. It gets better every day! This is a quick favourite around my home. It is open to a lot of different changes and is a protein rich, healthy fat staple that can be low cal as is or beefed up for more nutrient density with garnishes of fresh avocado or even hard boiled egg. One batch makes enough for three to four meals for two and is very easy to prepare and low cost. Make it as spicy as you like, serve over rice or serve as a soup. Add more lentils for stew consistency or fewer for soup. It gets better every day!
Number of Servings: 8

Ingredients

    2 cup, chopped Onions, raw
    4 clove Garlic
    4 cup, pieces or slices Mushrooms, fresh
    3 tbsp Chosen Foods Avocado Oil
    1.5 cup *lentils, great value dried
    1 cup, chopped Carrots, raw
    2 cup, chopped Peppers, sweet, red, fresh
    3 tbsp Curry powder
    1 tsp Paprika
    1 pepper Hot Chili Peppers
    6 cup Chicken stock, home-prepared
    4 cup Tomatos, diced (canned) (by FLASHJUSTFLASH)
    2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    1 tbsp Pepper, black

Directions

Heat oil in soup pot and add onions and garlic - sautee for a few minutes. Add mushrooms, sweet pepper, carrots, red chili and let cook at medium temps stirring occasionally - about 8 minutes. Add red lentils, remaining spices, adjusting amount of curry and paprika for spiciness and taste. Add soup stock. Mine is usually homemade chicken but is great with veggie stock too and commercially prepared stock - especially mushroom stock. Add a full can of diced tomatos and a full can of coconut milk. We use organic wherever possible. Bring all ingredients to a slow boil, and reduce heat, stirring occasionally. Cook after boiled for at least 30 minutes. The lentils will have a tendency to stick to the bottom so stirring is necessary every once in a while. I like to let the whole mixture stand after initially cooking, or slow cook on low heat for an additional half hour. You can serve it then as soup - or if you pre-prep the meal and finish it hours later the lentils will have absorbed a lot more of the liquid and it will have a stew like consistency. On subsequent days it may get even more thick in which case add water or additional stock to measured servings for reheating. Garnish with fresh cilantro, fresh avocado or boiled egg or combination thereof if desired or for more calorie dense meals. I like to heat corn tortillas to serve it with or just a nice fresh bread.

Serving Size: Makes 6 - 8 3-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user FREECOLOGY.