This dahl is a superb side dish for your Indian-style dinner (although I would even eat it as a main course).
Sauté the onions in oil until tender. Stir in the cinnamon, ginger, and lentils; cook for a couple minutes. Add the broth, boiling water, cayenne pepper, and salt. Bring to a boil, stirring. Add the lemon juice, zest, bay leaves, and garlic. Cover and simmer for 30-40 min., stirring often. Toward the end, add mint and serve soon after.
- vegetable oil or canola
- 2 onions, chopped
- 2" cinnamon stick or 1 tsp cinnamon
- 1" fresh ginger, grated
- 1 lb split lentils, ideally "red" type
- 1 pint vegetable broth or stock
- 1 pint boiling water
- 1/2 tsp cayenne pepper
- salt
- juice & finely grated zest of 1 lemon
- 2 bay leaves
- 2 cloves garlic
- 3 Tbsp fresh mint, chopped or 1.5 Tbsp dried
Sauté the onions in oil until tender. Stir in the cinnamon, ginger, and lentils; cook for a couple minutes. Add the broth, boiling water, cayenne pepper, and salt. Bring to a boil, stirring. Add the lemon juice, zest, bay leaves, and garlic. Cover and simmer for 30-40 min., stirring often. Toward the end, add mint and serve soon after.
- vegetable oil or canola- 2 onions, chopped
- 2" cinnamon stick or 1 tsp cinnamon
- 1" fresh ginger, grated
- 1 lb split lentils, ideally "red" type
- 1 pint vegetable broth or stock
- 1 pint boiling water
- 1/2 tsp cayenne pepper
- salt
- juice & finely grated zest of 1 lemon
- 2 bay leaves
- 2 cloves garlic
- 3 Tbsp fresh mint, chopped or 1.5 Tbsp dried