Making Grub with the Dub – Episode 80
Red Lentil Dahl
A warm, hearty, flavour-packed red lentil dahl that’s easy to make in one pot!
Ingredients
* 2 medium onions, chopped
* 2 tbsp oil
* 1½ cups carrots, chopped
* 2 tsp garlic, minced
* 1 tsp turmeric
* 1½ tsp cumin
* 1½ tsp chili powder
* 1 tsp ground coriander
* 1 tsp garam masala
* 1 tsp cinnamon
* 2 sweet yellow or orange peppers, chopped
* 1–1½ (900 mL) containers low-sodium chicken stock
* 1 (796 mL) can diced tomatoes
* 1½ tbsp lemon juice
* 1 tsp salt, or to taste
* 2½ cups red lentils
Directions
1. Sauté the onions. Heat the oil in a Dutch oven or large pot over medium heat. Add the onions and cook until they begin to turn translucent.
2. Add the carrots and garlic. Stir in the chopped carrots and minced garlic. If things start getting dry, add a small splash of chicken stock.
3. Add the spices. Stir in the turmeric, cumin, chili powder, coriander, garam masala and cinnamon. Cook for about 5 minutes, stirring occasionally.
4. Add everything else. Stir in the peppers, one 900 mL container of chicken stock, diced tomatoes, lemon juice, salt and red lentils.
5. Simmer. Bring to a gentle simmer and cook for about 20 minutes, stirring occasionally, until the lentils are tender.
6. Adjust the consistency. If the dahl gets too thick, add more chicken stock until it reaches the consistency you like.
7. Make it your way. Cook it longer for a softer, creamier dahl, or shorten the cooking time slightly if you like your lentils with a little more texture.
