Green Lentil Dahl Recipe

I feel so adventurous! This is way out of my normal cuisine range.

I really like this recipe! I have yet to try it with the red chilis added, but I would like to in the summer when chilis are in season.

This recipe comes from Slow The Cook Down. Check out the original recipe HERE. I have cut it in half and it is still plenty for our size family. I swapped out the red onion for a regular onion, too. I like to buy my spices from my local Indian grocer. (I wrote I blog post about it. Check it out HERE!) The Indian grocery store has great prices and selection when it comes to spices!

Green Lentil Dahl

Ingredients

 

• 2 cups green lentils
• 1 tbsp olive oil
• 1 tbsp mustard seeds
• 3/4 tsp turmeric
• 1/2 tbsp ground cumin
• 3/4 tsp mild curry powder
• 1 bay leave
• 1 onion diced
• 1 inches ginger minced
• 2 cloves garlic mince
• 1 red chilis minced
• 13 fl. oz coconut milk (1 cans) 
• 1/2 cup water 
• juice of one lime
• salt and pepper

Instructions

• Place the lentils in a large bowl of water and set to one side.  Chop the ingredients and get your spices ready!
• Heat the oil in large pot over a medium heat. Once hot, add the mustard seeds.
• When the mustard seeds start to pop, add in the turmeric, cumin, curry powder and bay leaves. Stir for a couple of minutes until the spices become fragrant.
• Add in the onion, ginger, garlic and chili.  Stir so that the spice coats the onions and cook for 5 minutes until the onions start to soften.
• Drain the lentils, and add in to the pot.  Add the coconut milk, lime juice and water and mix well.  Pop a lid on for 15 minutes
• After 15 minutes, take the lid off and give a good stir, at this point you can add any added vegetables that you wish.  Cook the dish for another 10 or so minutes until excess liquid has cooked off
• At this point, you could stir in some spinach or herbs - parsley and coriander work really well!
• Serve with rice
• Enjoy!