Red Lentil Dahl

Since we’re on the subject of comfort food. Mmm… dahl. I had a version of this dahl at a friend’s house years ago, and have made it many, many times since. This soup is warm, comforting, and made with with pantry ingredients. The only produce required is one onion, and a couple limes or a lemon. I try to have the ingredients for dahl in my pantry at all times so I have something to make on that desperate day before grocery day. I have taken this soup to sick friends or neighbors several times. With a simple salad and dessert, it’s a complete meal. It’s one of my favorites, in fact. I think this soup is exponentially better on the second or third day as the flavors mellow and blend. This dahl can be made as spicy (as in hot spicy) as you like. The garam masala, turmeric and cumin give it a wonderful warmth and richness. We usually eat it over white rice, but it’s just as tasty without the rice and with naan or other bread instead.  Buen Provecho!

Ingredients

1 cup red lentils

2 T butter (or neutral flavored oil)

1 medium onion, chopped

2 cloves garlic, minced

1 tsp. garam masala

1 tsp. cumin

1/2 tsp. turmeric

1/4 – 1/2 tsp. chili powder

2 cups low sodium broth (chicken or vegetable)

1 14 oz can coconut milk (regular or lite)

1 28 oz can diced tomatoes, (undrained)

salt, to taste

lemon / lime slices, to serve

chopped cilantro, to serve (optional)

white rice, for serving (optional)

Procedure

1. Melt the butter or heat the oil over medium heat until butter just melts but does not brown

2. Saute the onions and garlic for 2-3 minutes until soft

3. Add the spices and stir continuously for 30 seconds – 1 minute to bring out the flavor in the spices

4. Add the broth, lentils, tomatoes, and coconut milk and bring to a boil

5. reduce heat to medium and simmer for 20-30 minutes until the lentils are cooked and tender

6. ladle in to bowls and garnish with lemon and cilantro, if desired

 

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