Ingredients
-
1
-
1
-
1
-
1
-
1
-
2
-
2
-
2
-
2
-
1
-
-
-
-
-
Directions
Curried Red Lentil Dahl, When I first posted this recipe, I hadn’t made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst, used cumin power instead of seeds., I’m in awe. My kids were all over this recipe. I thought I’d have extra for lunch tomorrow, but they licked the pot clean. It’s a winner!
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Steps
|
1
Done
|
Heat the Oil in a Large Pan. |
|
2
Done
|
Cook Onion and Garlic, Stirring Frequently, Until the Onion Has Softened and Is Turning Clear. |
|
3
Done
|
Add Bay Leaf and Spices and Cook, Stirring Continuously, For 1 to 2 Minutes Longer. |
|
4
Done
|
Tip in the Lentils and the Stock Made With the Water and the Stock Powder, Bring the Mixture to the Boil, Then Reduce the Heat to a Gentle Simmer. Cover the Pan With a Lid Whilst Simmering, So That the Liquid Does not Evaporate Too Quickly. |
|
5
Done
|
Cook Until the Lentils Are Tender, About 25 - 30 Minutes. |
|
6
Done
|
Stir in the Coriander and Serve. |
|
7
Done
|
Suggested Accompaniments, Steamed Rice, Naan Bread, Poppadoms. |
