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    Home » Recipes » Gluten Free

    Red Lentil Dal with Charred Onions

    Modified: Mar 20, 2013 · Published: Feb 21, 2013 by Ashley

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    I saw this over on Joanne's blog last week and knew that I wanted to make it. What a wonderful combination of flavors! I had to check a few different stores before I was able to track down red lentils, but now I know where to get them. This was really fragrant and comforting to eat. I served it over basmati and seasoned it with a decent amount of kosher salt and freshly cracked black pepper, as well as a few extra squeezes of lime juice at the end. Yum!

    Red Lentil Dal with Charred Onions

    Red Lentil Dal with Charred Onions
    Eats Well With Others (adapted from Cooking Light: The New Way to Cook Light)

    Serves 4

    Ingredients
    1 tablespoon olive oil, divided
    1 medium onion, cut into ¼-inch thick slices
    1 teaspoon mustard seeds
    ½ teaspoon coriander seeds
    ½ teaspoon cumin seeds
    ¼ teaspoon ground cinnamon
    ⅛ teaspoon ground cardamom
    1 small dried hot red chile pepper
    1 tablespoon minced fresh ginger
    1 garlic clove, minced
    4 cups vegetable broth
    1 cup dried red lentils
    14 oz canned diced tomatoes
    ¼ cup chopped fresh cilantro
    1 tablespoon fresh lime juice

    Heat a large heavy skillet over medium-high heat. Add 1 teaspoon oil to the pan and swirl it to coat. Add onion to the pan and cook for 2 minutes or until charred. Carefully turn over the onion and cook 4 minutes. Remove from the heat. Coarsely chop and set aside.

    Combine the mustard seeds, coriander seeds, and cumin seeds in a small skillet over medium heat. Cook for 1 ½ minutes or until fragrant, stirring frequently. Remove from the heat. Place these seeds, cinnamon, cardamom, and the chile in a spice or coffee grinder and pulse until ground.

    Heat a medium pot over medium-high heat. Add remaining 2 teaspoon oil to the pan and swirl to coat. Add the ginger and garlic to the pot and saute 1 minute. Stir in the spice mixture and saute 1 minute, stirring constantly.

    Add the broth, lentils, and tomatoes to the pan. Bring to a boil. Cover and reduce heat to simmer for 30 minutes, stirring occasionally. Uncover and add onion. Cook 10 minutes more. Stir in the cilantro and lime juice.

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Joanne

      February 23, 2013 at 7:26 pm

      I'm so glad you liked it!! I was definitely pleasantly surprised at how tasty it was.

      Reply
    2. Val

      February 24, 2013 at 5:50 pm

      I don't make enough lentils - thanks for reminding me how amazing they are. Great recipe and pics.

      Reply
    3. donkey and the carrot

      February 27, 2013 at 5:00 am

      Hello Ashley! This one looks so comforting and delicious at the same time! Not to mention healthy!We call that similar dish, FAKORYZO in Greece and it is a health bomb!Loved the multi spices! Great idea, maybe i'll try it after the tone of ironing!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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