This dahl has been a staple since childhood. My mom used to make it all the time… I’d beg for it. It’s so simple, but so comforting and good. And healthy to boot!
When I first started cooking, this was one of the first meals I learned how to make. I’d never measure, I’d just throw things in as I’d seen my mom dome all those years before. It always worked. That’s why I love this… fool-proof and tasty. So I finally took the time to measure so I could post it on here!
Oh, and did I mention it’s a 30-minute meal?!
This meal makes a perfect veggie main dish on its own, served over rice or cauliflower rice. Orrrr, it’s a great accompaniment to a bigger entrée. It also makes amazing leftovers… which makes it both a great make-ahead dish and eat-the-next-day dish. Both things I like.
Below, I have it with some super simple roast chicken.
For dairy-free, skip the cream or yogurt topping…. if you are a dairy-doer, I highly recommend a little dollop or two. 😉
Red lentils can be found in pretty much every store. If your store has a bulk section, you can get them there, or you can buy them bagged near the dried beans. They’re perfect for this… slightly sweet yet subtle and earthy.
makes 2 large servings, or 4 side servings
INGREDIENTS
1 cup red lentils
1 cup chopped yellow onion
1/4 tsp salt, plus more to taste
1 tbsp olive oil
1 tbsp minced garlic
1 tsp ground cumin
1/4 tsp paprika
1/8 tsp cayenne pepper
2 bay leaves
3 cups chicken broth (or veggie for a vegetarian version)
1/2 cup chopped cilantro
*optional garnish: Greek yogurt or sour cream, cilantro leaves, and lime wedges
DIRECTIONS
Heat olive oil in a large pot over medium-high heat
Add onions and salt
Cook for a few minutes, stirring every so often, until soft
Stir in garlic, cumin, paprika, cayenne, and bay leaves
Add lentils and chicken broth
Stir and let come to a boil
Once bubbling, cover and lower heat
Simmer for approx 20 minutes
After 20 minutes, lentils will be thicker, but still a bit soupy
Stir in cilantro
Cover and cook for about 10 minutes more
Taste and adjust seasonings as desired
It will need salt… season to taste however you may like 🙂
Serve over rice or whatever else you enjoy
Top with sour cream or Greek yogurt if desired, some cilantro, and dig in!
Keeps well refrigerated for days (which makes it a great make-ahead dish too)
This is lovely. I’ve been making this with fresh ginger and a bit of creamed coconut, even the children eat it. Thanks for your version, love the bay leaf addition.
Thanks, Becca!! I’ll have to try it with ginger and coco milk… that sounds delish!
made this tonight and loved it! I’ve never cooked with red lentils before and I’m so excited that I found something that I loved that is so easy to make! I didn’t have any of the toppings available so I just put avocado and cucumber and it was delicious. Thanks so much for the recipe!
Hi Allison,
Mmm, that sounds delish! I love red lentils… and I really love tasty meals that are simple and quick! So happy to hear you liked this, too! And thank you so much for the comment… much appreciated!! 🙂