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    You are in: Home / Recipes / Curried Red Lentil Dahl Recipe
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    Curried Red Lentil Dahl

    Curried Red Lentil Dahl. Photo by Mikekey

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Karen Elizabeth's Note:

    When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst

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    1. 1
      Heat the oil in a large pan.
    2. 2
      Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
    3. 3
      Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
    4. 4
      Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
    5. 5
      Cook until the lentils are tender, about 25 - 30 minutes.
    6. 6
      Stir in the coriander and serve.
    7. 7
      Suggested accompaniments, steamed rice, naan bread, poppadoms.

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    Ratings & Reviews:

    • on September 01, 2012


      We loved this dahl and my guests appreciated this as well.
      It's easy to combine and prepare. I followed the recipe as described, but I had to add more water while cooking as the lentils adsorbed a lot of them.
      Thanks a lot for posting this recipe.

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    • on August 27, 2012


      My husband loved this recipe - it was way too hot for me though! I also found that I needed to add more liquid as it cooked. Will be making it again with half the seasoning mixture :D For ZWT8.

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    • on September 23, 2013


      I really enjoyed making this dish. I added extra water because I like my lentils a bit soupy. I also slightly reduced the mustard and cumin seeds and added some fennel seeds. I didn't follow the cooking instructions though. I boiled the lentils with the turmeric. Separately, I heated the oil and added the seeds. When they just started to pop, I added the onions to cook. When they were almost done, I added the spices and warmed them until they became very fragrant. When the lentils were mostly done, I added the onion/spice mixture and cooked maybe 5 minutes more. I learned to cook lentils that way from a blog called "Hooked on Heat". I find the flavors of the seeds and spices really blend well and taste awesome when treated that way. Thanks for sharing this yummy lentil recipe!

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    Nutritional Facts for Curried Red Lentil Dahl

    Serving Size: 1 (213 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 311.3
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 29.5 mg
    Total Carbohydrate 46.6 g
    Dietary Fiber 21.7 g
    Sugars 3.7 g
    Protein 18.1 g

    The following items or measurements are not included:

    vegetable stock powder

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