Savvy Eats Lentil Dal
Recipe and photo by Julie Grice
Slightly adapted from The New Vegetarian Cooking for Everyone by Deborah Madison
Packed with cilantro, ginger, jalapeño pepper and coconut milk, this aromatic lentil dal is flavorful and incredibly easy to pull together. We usually serve it with some naan and roasted carrots, but I often find myself having the leftovers with just a side salad as a quick lunch as well.
- 2 cloves garlic
- 1/4 jalapeño pepper, seeded
- 2 tablespoons fresh cilantro
- 1/2-inch piece of fresh ginger, peeled
- 1 cup red lentils
- 1/2 teaspoon salt
- 3 cups water
- 3 tablespoons coconut milk
Pulse the garlic, jalapeño, cilantro and ginger together in a food processor until coarsely chopped.
Mix the lentils with the salt and cover with water. Cover and bring to a boil, then remove the lid and simmer for 20 minutes. In the last few minutes, stir in the coarsely chopped aromatics and the coconut milk. Serve hot.
This recipe for lentil dal originally appeared here.
