Dal (Spiced Red Lentils)

Dal (Spiced Red Lentils)

From my new favorite cookbook - The America’s Test Kitchen Healthy Family Cookbook. Make sure you use red lentils – brown lentils will not break down enough. Serve over rice with a lemon wedge.


Spice mixture:
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp ground turmeric
  • 1/8 tsp ground cardamom
  • 1/8 tsp red pepper flakes
  • 1 TB olive oil
  • 1 onion, diagnosis minced
  • 4 cloves garlic, minced
  • 1½ tsp grated fresh ginger
  • 3 cups water (substitute one cup of water with coconut milk for a creamier texture)
  • 1 cup red lentils
  • 12 oz plum tomatoes, cored, seeded and chopped
  • ½ cup minced cilantro
  • 1 TB unsalted butter


  1. Combine all spices in a small bowl.
  2. Heat oil in a large saucepan over medium heat. Add the spice mixture and cook until fragrant, about 10 seconds. Stir in the onion and cook until softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
  3. Stir in the water and lentils and bring to a simmer. Reduce the heat to low and continue to simmer until the lentils are tender and resemble a thick, coarse puree, 20 to 25 minutes.
  4. Take off the heat and stir in tomatoes, cilantro and butter. Season with salt and pepper

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