This is one of my go-to “make -me-feel-good”recipes. Red lentils are quick and easy to prepare and when finished cooking, lend such a nice creaminess to this dish. Pungent spices warm you up, right down to your toes.
Makes about 4 servings
1 cup red lentils, sorted & rinsed
3 cups hot water
1 large onion, diced
2-3 cloves of garlic, minced
3 Tbsps. fresh ginger, peeled, finely minced
¼ tsp.hot pepper flakes
1/8 tsp. cayenne
½ tsp. cumin
½ tsp. coriander
½ tsp. turmeric
½ tsp. garam masala
1 Tbsp. apple cider vinegar
1 generous Tbsp. Dijon mustard
¼ cup cilantro, finely chopped
1 large sweet potato, baked and chopped into ¾” pieces (optional)
Tomatoes, chopped, for garnish (optional)
- Heat a medium soup pot on medium heat, add onions and dry sauté until translucent, approx. 3-5 minutes. Add a little water, if onions begin to stick.
- Add garlic and hot pepper flakes and sauté for another minute or two.
- Add ginger and spices, stir to combine. Then add lentils, stir again. Add the 3 cups of hot water, cover pot and bring to a boil.
- Reduce heat to a high-simmer, keeping the lid on, and cook for 30-35 minutes, until lentils are tender
- Remove the lid for the last 10 minutes of cooking time, to allow excess moisture to evaporate. Add the apple cider vinegar. If you like a thinner dal, you may want to keep the lid on.
- When lentils are tender, add the Dijon mustard, cilantro and sweet potatoes, if using.
- Serve hot and garnish with fresh, chopped tomatoes.
This recipe makes a fairly spicy dal. If you prefer a milder version, leave out the cayenne and adjust for “spicyness” at the end of cooking. If you opt out of sweet potatoes, you can serve this dal over brown basmati rice.
I used japanese sweet potatoes, which have a much lighter color, and are starchier than the orange ones.