Curried Lentils (Dal)

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup dried lentils, rinsed
• 2 1/2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Steps

1. 1 Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes.
2. 2 Add garlic and spices; cook for another minute until fragrant.
3. 3 Stir in lentils and vegetable broth. Bring to a simmer.
4. 4 Cover and cook for 20 minutes, stirring occasionally, until lentils are tender.
5. 5 Season with salt and pepper to taste. Garnish with cilantro if desired.

Nutrition

Tips

• Rinse lentils thoroughly to avoid a gritty texture.
• For extra flavor, add a splash of lemon juice at the end.
• Swap in red lentils for a creamier texture.
• This dal pairs well with rice or warm naan bread.
• Make sure to use fresh spices for the best flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Reheat gently on the stove or microwave.

Serving Suggestions

• Serve with steamed basmati rice.
• Pair with warm naan bread.
• Top with a dollop of Greek yogurt.
• Add roasted vegetables on the side.

FAQ