I like to serve this with my cheesy flatbread and a little dollop of soy yogurt.
Serves 4
•1 T. sesame oil or, alternatively, olive oil
•1 cup finely chopped white onion
•2 cloves garlic, finely chopped
•1 T. finely chopped fresh ginger
•4 cups water or vegetable broth
•1 cup dried red lentils, rinsed and picked over
•1 t. cumin
•1 t. coriander
•1 t. tumeric
•¼ t. cardamom
•¼ t. cinnamon
•¼ t. cayenne pepper
•1 t. salt, or to taste
•2 T. tomato paste
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.
1 cup red lentils
1 slice ginger, 1 inch piece, peeled
1/4 teaspoon ground turmeric
1 teaspoon salt 1/2 teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds
1. Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
2. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.
I thought about calling this Borscht Dahl since it has beets, but it only has beet tops and it isn’t really beety or red enough to qualify.
1 cup red lentils
1 tbsp turmeric
4 cups water
1 tbsp lemon juice
1 leek
1 green garlic
4 cloves garlic
1 large can (28 oz) chopped tomatoes (I used Muir Glen fire roasted organic but frankly anything decent will do)
1 small green chile
2 tbsp butter
1 piece of fresh ginger about 1 1/2 inches cubed
2 tbsp rogan josht paste (I used Pataks)
1 bunch beet greens (the tops from four red beets)
About 1 tbsp salt
Thoroughly wash the red lentils in a sieve, rinsing three times. Put the water on to boil in a large pot. Add the salt and the lentils and the turmeric. When the water boils, turn it down to a low simmer and stir occasionally.
Finely chop the leek, the garlic, the ginger and the chile (but keep them all separate) and coarsely chop the beet greens. Use the whole leek, including the green leaves but trim of dead and dried out parts and make sure you wash it thoroughly!
Heat the butter in a medium frying pan until it starts to turn brown and immediately add the chile, garlic and ginger and stir and cook until it all just begins to brown and clump together. Add the rogan josht paste, turn off the heat and stir until thoroughly blended.
After the lentils have simmered for about fifteen minutes, add the leek. and stir it in. If at any time the lentils start to dry out or begin to stick and brown from evaporation or thickening add another cup of water. After another five minutes the lentils should be beginning to really soften and come apart. Keep cooking until they are thoroughly soft, adding water if necessary. Now add the can of tomatoes and the tbsp of lemon juice and return to a simmer. Stir in the ginger-garlic-paste mixture and cook for another couple of minutes.
Then serve plain or with bread or rice or whatever. I like it served on rice with a little yoghurt or raita on the side. In this case I served it on the pilau (recipe below) and with a simple yoghurt sauce made from half a bunch of cilantro finely chopped and stirred into a cup and a half of yoghurt along with a teaspoon of salt.
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