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SideChef
Recipes
Beans & Legumes
Two-Lentil Dal

13 INGREDIENTS • 6 STEPS • 1HR 15MINS

Two-Lentil Dal

Recipe
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.
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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
$0.43
Cost Per Serving
Ingredients
Servings
6
us / metric
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Yellow Onion
1
Medium Yellow Onion, diced
Salt
1 tsp
Salt
plus more to taste
Cumin Seeds
1 Tbsp
Cumin Seeds, crushed
Whole Coriander Seeds
1 Tbsp
Whole Coriander Seeds, crushed
Fennel Seeds
1 tsp
Fennel Seeds, crushed
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Ground Turmeric
1 Tbsp
Ground Turmeric
French Green Lentils
1 cup
French Green Lentils
Brown Lentils
1/2 cup
Brown Lentils
or Yellow or Red Lentils
Fresh Cilantro
to taste
Chopped Fresh Cilantro
for garnish
optional
Yogurt
to taste
Yogurt
for serving
optional
Flatbread
to taste
Flatbread
for serving
optional
Nutrition Per Serving
VIEW ALL
Calories
253
Fat
7.9 g
Protein
13.1 g
Carbs
33.4 g
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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
Beans & Legumes
Asian
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Indian
One-Pot
Soups & Stews
Winter
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