Spicy Lentil Dahl

Another vegetarian meal, because apparently when I’m home alone I’m too lazy to defrost meat in time for dinner. We also had half a packet of lentils that needed to be used up so this recipe was a win-win.

This recipe was based on this one. First heat up the ghee or olive oil in a large pot. When it’s hot throw in the onion garlic and ginger.

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When the onion is soft, add in the stock, lentils, and spices and stir until it’s all mixed together.

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Bring the mixture to the boil, then turn down to a simmer and leave for about twenty minutes, checking occasionally to make sure nothing is sticking. Add the tomato paste and stir until it is combined into the mixture. Cook for another five minutes or so, or until it reaches the consistency you want.

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I served mine with some poppadoms I found in the pantry.

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Ingredients

  • 1 tbsp of ghee, or olive oil
  • approx. 1 cup of roughly chopped white onion
  • 2 cloves of minced garlic
  • 3 tsp of minced ginger
  • 1 cup of mushroom stock
  • 3 cups of chicken stock
  • 1 cup of dried red lentils, rinsed and picked over
  • 1 tsp of cumin
  • 1 tsp of coriander
  • 1 tsp of turmeric
  • ¼ tsp of tea masala
  • ¼ tsp of cinnamon
  • ¼ tsp of cayenne pepper
  • salt and pepper
  • 2-3 tbsp of tomato paste

Method

  1. Heat up the ghee or olive oil in a large pot. When it’s hot throw in the onion garlic and ginger.
  2. When the onion is soft, add in the stock, lentils, and spices and stir until it’s all mixed together.
  3. Bring the mixture to the boil, then turn down to a simmer and leave for about twenty minutes, checking occasionally to make sure nothing is sticking.
  4. Add the tomato paste and stir until it is combined into the mixture. Cook for another five minutes or so, or until it reaches the consistency you want.
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