Lentil Dahl


Ok, so there was this delightful picture of lentils and chickpea crepes I saw on Instagram at some point. I do not recall who posted it and I could not find it again, but it sent me on a hunt to find a Lentil Dahl recipe to go with chickpea cakes or crepes. 

I also started this hunt because of tasty Indian food we had at the Bollywood Theatre in Portland, Oregon a couple years back… I still can’t get the amazing flavors of that food out of my head. They were fantastic, rich, but yet so simple at the same time.

Here is what I came up with for a Lentil Dal recipe, I meshed a couple of recipes together and I cannot remember my sources – I would link to them if I could recall, but there were 4 or so. 

Lentil Dahl

  • 1 cup red lentil/red split peas/pigeon lentils (make sure to sort and rinse prior to cooking)
  • 3 cups of broth or water
  • 1 – 2 tablespoon oil/ghee/butter/vegan butter (or use water method)
  • 1/2 red onion
  • 3 garlic cloves 
  • 1/2 inch knob of ginger, minced (can also use the paste that is in a tube)
  • 1 can(15 oz) diced tomatoes (fire roasted is a nice option too but not necessary)
  • 1/2 – full red bell pepper
  • 1/2 – 1 tsp salt (depends on taste is sodium level of broth)
  • 1 tsp cumin
  • 1tsp coriander
  • 1tsp turmeric
  • 1 bay leaf
  • 1 tsp minced red pepper/red pepper paste 

How to:

  • First start by cooking your lentils in a medium to larger pot, add the sorted and rinsed the lentils and water/broth and bring to boil. Let this cook while you prepare the rest – keep covered (cooking time will depend on which type of lentils you are using)
  • In a separate skillet, heat the oil (or other fat choice), add the onions, garlic, and ginger. Cook until aromatic (5 – 8 minutes)
  • After aromatic, add the cumin, coriander, turmeric, and a bay leaf and cook until those spices are opened up (1 – 2 minutes)
  • Add the tomatoes and juices, keep covered and cook covered until the lentils are done
  • Once lentils are done (depends on your lentils but should be about 30 minutes give or take) add the tomato mixture to the lentils in their pot
  • Mash and mix the lentils and tomato mixture 

I like to serve with chickpea cakes or crepes. This makes a nice packed lunch and healthy dinner if paired with some roast vegetable. 

I like to make chickpea crepes with it and scoop up the lentils into the crepes like you would Ethiopian food with the Injera… nom nom nom. 

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