Red Lentil Dahl

Recipe by Executive Chef, Alexis Aquino

Ingredients:

  • 1-2 tbl olive oil

  • 2 onions, chopped

  • 4 cloves garlic, minced

  • 2 tsp fresh ginger, grated

  • 1 tsp turmeric

  • 1 tsp coriander

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 2/3 cups red lentils

  • 3 ¼ cups vegetable broth

  • 1 cup coconut milk

  • 2 tsp sugar

Utensils

  • Measuring cups and spoons

  • Mixing bowl

  • Non-Stick Pan

  • 2-3 tbl lime juice

  • salt & pepper to taste

  • jasmine or basmati rice

  • 1 tsp garam masala (or curry powder)

  • Saucepan

  • Spatula or mixing spoon

  • Chef’s Knife

Cooking Instructions

  1. Heat the oil over medium-low heat in a large nonstick pan.

  2. Add the onions and cook, stirring frequently, until softened, 2 to 3 minutes. Do not brown.

  3. Add the garlic & ginger and sauté for a another minute until fragrant, then add the spices and sauté a few more seconds to unfold the flavors.

  4. Rinse the lentils in a strainer with cold water then add them to the pan.

  5. Pour in the vegetable broth, stir and bring to a simmer. Cook covered for 8– 10 minutes, or until lentils have absorbed most of the liquid.

  6. Add the coconut milk and simmer another 5 – 10 minutes, or until the lentils are tender.

  7. If the sauce is too thick, add a little more broth to loosen it. Finish by seasoning with salt & pepper to taste, sugar and lime juice.

  8. Serve with jasmine rice.

  • Chopping Board