Red Lentil Dahl

I want to *start posting some of our favorite recipes. I've wanted to do this for a long time because the possibility of someone else making and loving something that I make and love is exciting to me. And now that I've done a little bit of sharing recipes and giving cooking tips to my sister Monica, I thought continuing the premise of "teaching my sister how to cook (I need something more catchy than that - ideas!?)" would be really fun.

*note: That's what I want to do, but it's quite possible this will be the only one I actually get around to.

This one is for Red Lentil Dahl, a recipe given to me by a friend, Eleanor. "Friend" in this instance should be defined, "the wife of my husband's friend who we stayed with once and who I fell instantly in adoration of and how cute is she to give me a recipe."

And, I also need to mention here, that you really should visit my friend Amelia's blog. She posted this recipe too! And the recipe was given to her by Eleanor too!  On her post you'll find much more beautiful pictures and a much more delightful description - that is because Amelia should be defined, "beautiful and delightful."

I've changed the recipe up a (very) little from what she gave me, so I'm going to post it here the way I make it.

Red Lentil Dahl 
Makes a lot - about 8 servings. Freezes well.

9 oz split red lentils (those are the small, thin kind)
1 medium onions, finely chopped (there are two pictured here, but I realized that I just use one)
3-4 cloves garlic, minced
2 medium carrots, peeled and very finely chopped (I used 3 because they are skinny)
2 tsp. ground cumin
2 tsp. ground mustard seed
1 Tbl. ground tumeric
2 tsp. ground ginger
1 can (400 ml) coconut milk
1 can (15 oz) diced tomatoes
juice of one lime
2 Tbl. chopped fresh cilantro
Not pictured: olive or canola oil, salt, pepper, 16 oz. water (or chicken broth), sour cream for garnish

1. In a deep skillet, heat 1 or 2 Tbl. of oil on medium heat. Add onions and cook until onions are a pale golden color.
2. Add the garlic, carrot, cumin and mustard seed and cook for a couple of minutes.
3. Stir in the turmeric and cook for a couple of minutes (warning - turmeric adds vibrant color to a dish, but also to your counter top if you're not careful)
4. Add the lentils, 10 fluid ounces of water or chicken broth, coconut milk, ginger, tomatoes, a teaspoon or more of salt and some pepper (to taste).

I love that as you go through these steps the color of the dish changes from orange to brown to red and then ends up with this hearty mix of all three:

Yum, the flavors are all there at this point, but if you try to eat any of it you'll realize the lentils need to soften... that's step five.

5. Simmer and cook gently (very few/slow bubbles - that's a simmer), uncovered, for 45 minutes or more, until lentils are tender and all but dissolved into the liquid. You'll likely need to add more water/chicken broth during this time as the lentils absorb the liquid - just keep the mixture submerged in liquid so the lentils don't dry out. You can feel free to walk away, just stir every once in a while during this time

This is a simmer - a very low boil with just a few bubbles at a time

 I'm about to add more liquid because some of the mixture isn't submerged

6. Once the lentils are soft (you'll know - if they still seem crunchy, just keep cooking!) add the juice of the lime, cilantro, and any additional salt to taste. Serve with rice or naan and top with sour cream.

Serious Yum.

Here it is, served aside a chicken curry. In the words of my brother-in-law James, "I think this is the first time I've ever liked lentils."