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[5 ingredients]
minimalist dahl
From Stonesoup
serves 2
I hadn’t cooked with brown lentils in ages so thought I’d try them out in this recipe. While they taste absolutely delicious, they’re not exactly the most beautiful of lenitls. My Irishman thought they looked like dusty cement but agreed with me about the flavour.
If you’d prefer a more appetising looking daal, please feel free to use red lentils or even french-style green lentils.
Best served with some steamed basmati rice or naan bread.
1 teaspoon dried chilli flakes
1 tablespoon ground coriander
1 tablespoon ground cumin
1 cup lentils (see note above), rinsed
squeeze lemon juice
1. Heat a few tablespoons olive oil in a large saucepan.
2. Cook chilli, coriander and cumin, stirring, over a medium high heat for about 30 seconds.
3. Add lentils and 4 cups water. Cover and simmer, stirring occasionally for about 45minutes, or until lentils are tender and starting to turn to concrete mush. You may need to add more water if the lentils are drying out or if you like your dahl more soupy than stewey.
4. Season well with salt, pepper and a squeeze of lemon juice.
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Is it possible to make this recipe with lentils I have precooked? I made a big pot of them and am looking for other ways to use them, other than lentils with spinach, or when making eggs.
Yes Ellen
Just make sure you reduce the water. I’d start with one cup and just add more as needed. It also won’t take as long to cook.
Let me know how you get on!
Jx