Spicy Red Lentil Dahl with Winter Veggies

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Preparation time: 1hr
Cooking time: 40

Difficulty: Easy - for beginners
Serves: 4-6

Dietary guidance: v v d 


1 medium yellow onion, coarsely chopped (1-1/2 cups)
4 medium cloves garlic, chopped
2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
1 serrano chile, stemmed and chopped
2 Tbs. vegetable oil
1-1/2 tsp. brown mustard seeds
1 Tbs. garam masala or curry powder
1-1/2 cups red lentils
1/2 small head of cauliflower, cut into 1-1/2 -inch pieces (about 3 cups)
4 medium carrots, peeled and cut into 1-inch pieces (about 2-1/2 cups)
2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-1/4 cups)
1 tsp. ground turmeric
Kosher salt and freshly ground black pepper
1 cup chopped fresh cilantro


Heat the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the garam masala, onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.

Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cover. Simmer until the vegetables are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.


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