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Dinner · Indian · Weeknight
Red Lentil Dahl
Vegetables with conviction, from the public-domain kitchen — kept the way its author wrote it.
- 20 min hands-on
- 60 min total
- Serves 6
- about $4–7 a serving
- Beef
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 6
- 3 TbspOlive Oil
- 1 mediumYellow Onion
- 1 TbspFresh Ginger, grated
- 4Garlic Cloves, minced
- 2 TbspYellow Curry (mild madras)
- 1 tspSea Salt
- 1 cupdried Red Lentils
- 4 - 5 cupsWater
- 5Plum Tomatoes, chopped
- juice of 1 Lemon
- 1 cupFresh Cilantro, chopped and lightly packed
- Dried Red Chili's or cayenne pepper, to taste
- ¼ tspGround Cinnamon
Method one step at a time, with timers in the app
- Heat oil in a soup pot and saute onions for 5 minutes.⏱ 5 min
- Add garlic and ginger and saute 5 more minutes.⏱ 5 min
- Add spices and salt, saute 5 minutes more.⏱ 5 min
- Add 4 cups of water and stir. Add tomatoes and lentils. Bring to a boil and then lower the heat a bit and simmer for 20 minutes.⏱ 20 min
- Add the lemon juice and cilantro and more water if it's too thick. Simmer 10 more minutes, or until lentils are completely tender. This may take a while.⏱ 10 min
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.