Two-Lentil Dal
This Two-Lentil Dal is delicious and couldn’t be simpler to throw together! I know it’s fussy to call for a.) a specific lentil and b.) two different types of lentils, but I love how the green petite French lentils hold their shape while the red lentils (or brown or yellow) dissolve into mush.
Ingredients
Cooking Instructions
step 1
Heat a soup pot over high heat. Add the Extra-Virgin Olive Oil (3 Tbsp) and then the Yellow Onion (1) and seaon with Salt (1 tsp). Stir, turn the heat to low, and cover the pot.
step 2
Check and stir after a few minutes, letting the moisture on the lid drip back into the pot to keep things steamy. Lower the heat if there is any browning going on, and re-cover. Cook like this until the onion is tender, about 15 minutes.
step 3
Add the Cumin Seeds (1 Tbsp), Whole Coriander Seeds (1 Tbsp), Fennel Seeds (1 tsp), and Crushed Red Pepper Flakes (1/2 tsp) and cook, stirring for 1 minute to toast the spices.
step 4
Add the Ground Turmeric (1 Tbsp) and stir for 30 seconds more. Add the French Green Lentils (1 cup), Brown Lentils (1/2 cup) and Water (4 cup) and bring to a boil.
step 5
Lower the heat to a simmer and cook, stirring occasionally, until the lentils give up their earthly bodies and become one with your dinner, about 30 minutes.
step 6
Taste, and adjust seasoning as necessary. Serve with Fresh Cilantro (to taste), Yogurt (to taste) and Flatbread (to taste) if desired.
