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Quick and Easy Lentil Dahl

Quick and Easy Lentil Dahl

Ingredients

Scale

1 yellow onion, peeled and diced

2 large cloves of garlic peeled and smashed
1/2 inch knob ginger peeled and grated
1 large carrot, peeled and diced
1 cup red lentils rinsed or 1 packet or can of precooked lentils

1 1/2 teaspoons ground cumin
34 cups low sodium veggie stock

1 cup baby spinach or kale
½ large lemon juiced

1 tablespoon plain Kite Hill yogurt (optional)

Chopped cilantro leaves for serving

Instructions

  • Finely chop the onion and grate (or chop) the garlic, ginger and carrot.
  • In a large Dutch oven or pot, heat 1/4 cup of low sodium vegetable broth on medium heat. Add the onion, garlic, ginger, and carrot, and saute for 5 minutes or until soft and fragrant. Add a little more broth if things begin to stick.
  • Add the lentils and cumin, and stir to heat through. Add another 3 cups of the broth, turn the heat up to high, and bring to a boil. When just beginning to boil, reduce the heat to medium low, cover, and simmer 12-15 minutes or until lentils are very soft. Keep an eye on the dahl, if it’s looking too thick, add another cup of broth.
  • When the lentils are cooked, blend about half of the dahl in a blender (or use an immersion blender). Add the blended soup back to the pot.
  • Add the fresh lemon juice to the pot, the baby kale or spinach – it will cook in the heat of the soup, and the yogurt if using. Stir well, sprinkle over fresh cilantro and serve.
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