Beans & Legumes

Two-Lentil Dal

Recipe

13 INGREDIENTS • 6 STEPS • 1HR 15MINS

Two-Lentil Dal

4.2

4 ratings

This Two-Lentil Dal is delicious and couldn’t be simpler to throw together! I know it’s fussy to call for a.) a specific lentil and b.) two different types of lentils, but I love how the green petite French lentils hold their shape while the red lentils (or brown or yellow) dissolve into mush.

Two-Lentil Dal

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

This Two-Lentil Dal is delicious and couldn’t be simpler to throw together! I know it’s fussy to call for a.) a specific lentil and b.) two different types of lentils, but I love how the green petite French lentils hold their shape while the red lentils (or brown or yellow) dissolve into mush.

1HR 15MINS

Total Time

$0.50

Cost Per Serving

Ingredients

Servings

6

US / Metric

3 Tbsp

Extra-Virgin Olive Oil

1

Medium Yellow Onion, diced

1 tsp

plus more to taste

1 Tbsp

Cumin Seeds, crushed

1 Tbsp

Whole Coriander Seeds, crushed

1 tsp

Fennel Seeds, crushed

1/2 tsp

Crushed Red Pepper Flakes

1 Tbsp

Ground Turmeric

1 cup

French Green Lentils

1/2 cup

Brown Lentils

or Yellow or Red Lentils

to taste

Chopped Fresh Cilantro

for garnish

optional

to taste

Yogurt

for serving

optional

to taste

Flatbread

for serving

optional

Nutrition Per Serving

VIEW ALL

Calories

257

Fat

7.9 g

Protein

13.2 g

Carbs

34.7 g

Two-Lentil Dal

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking InstructionsHide images

step 1

Heat a soup pot over high heat. Add the Extra-Virgin Olive Oil (3 Tbsp) and then the Yellow Onion (1) and seaon with Salt (1 tsp). Stir, turn the heat to low, and cover the pot.

step 1 Heat a soup pot over high heat. Add the Extra-Virgin Olive Oil (3 Tbsp) and then the Yellow Onion (1) and seaon with Salt (1 tsp). Stir, turn the heat to low, and cover the pot.

step 2

Check and stir after a few minutes, letting the moisture on the lid drip back into the pot to keep things steamy. Lower the heat if there is any browning going on, and re-cover. Cook like this until the onion is tender, about 15 minutes.

step 2 Check and stir after a few minutes, letting the moisture on the lid drip back into the pot to keep things steamy. Lower the heat if there is any browning going on, and re-cover. Cook like this until the onion is tender, about 15 minutes.

step 3

Add the Cumin Seeds (1 Tbsp), Whole Coriander Seeds (1 Tbsp), Fennel Seeds (1 tsp), and Crushed Red Pepper Flakes (1/2 tsp) and cook, stirring for 1 minute to toast the spices.

step 4

Add the Ground Turmeric (1 Tbsp) and stir for 30 seconds more. Add the French Green Lentils (1 cup), Brown Lentils (1/2 cup) and Water (4 cup) and bring to a boil.

step 4 Add the Ground Turmeric (1 Tbsp) and stir for 30 seconds more. Add the French Green Lentils (1 cup), Brown Lentils (1/2 cup) and Water (4 cup) and bring to a boil.

step 5

Lower the heat to a simmer and cook, stirring occasionally, until the lentils give up their earthly bodies and become one with your dinner, about 30 minutes.

step 5 Lower the heat to a simmer and cook, stirring occasionally, until the lentils give up their earthly bodies and become one with your dinner, about 30 minutes.

step 6

Taste, and adjust seasoning as necessary. Serve with Fresh Cilantro (to taste), Yogurt (to taste) and Flatbread (to taste) if desired.

step 6 Taste, and adjust seasoning as necessary. Serve with Fresh Cilantro (to taste), Yogurt (to taste) and Flatbread (to taste) if desired.

Tags

view more tags

Beans & Legumes

0 Saved

top