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.
Total Time
1hr 15min
4.2
4 Ratings
Author: Alexandra's Kitchen
Servings:
6
Ingredients
•
3
Tbsp
Extra-Virgin Olive Oil
•
1
Medium
Yellow Onion
, diced
•
1
tsp
Salt
•
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
(optional)
•
to taste
Yogurt
(optional)
•
to taste
Flatbread
(optional)
Cooking Instructions
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.
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.
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.
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.
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.
6.
Taste, and adjust seasoning as necessary. Serve with Fresh Cilantro (to taste), Yogurt (to taste) and Flatbread (to taste) if desired.
Nutrition Per Serving
CALORIES
253
FAT
7.9 g
PROTEIN
13.1 g
CARBS
33.4 g
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