Claudia and Hans Make Stuff

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Tasty Curried Lentils (aka Yellow Dal)

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After the success (taste) of the last lentil dish (as well as failure as those green lentils did not become as soft as I remembered from brown lentils)…I was excited to come another recipe idea that used lentils.

This time red lentils. I still do not know what the difference between brown, green, and red lentils are. Obviously the color…but is one type of lentil better to use for one kind of dish over another?

Well, this recipe with some modifications turned out great.


Ingredients (3-4 servings)
1 cup red lentils, sorted and washed
2 cups vegetable broth (2 cups water and 1 veggie bouillon cube)
½ teaspoon turmeric
1 tablespoon ghee (if not at hand use another “fat”, such as olive oil or butter)
1 yellow onion, chopped
2 garlic cloves, minced
1 large chili, seeded and finely chopped (optional, we left it out as we only had jalapeno pepper or green pepper)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
½ cup coconut milk

1. Place the lentils, water, veggie bouillon cube, and turmeric in a medium pan. Bring to a boil, reduce the heat, and simmer covered for 10 minutes, or until the lentils are tender. Keep checking the mixture to make sure it does not sticking to the bottom of the pan. Meanwhile, if you are planning on eating rice with this dish, cook rice (we used Jazmin rice) according to package instructions.

2. While the lentils are simmering, heat the ghee in a small frying pan and add the onion. Cook until the onion is soft and golden, before adding the garlic, chili, cumin, and coriander. Cook, stirring 2-3 minutes and fragrant. Stir the onion mixture into the lentil mixture and then add the tomato. Simmer over low heat for about 5 minutes, stirring frequently.

3. Season to taste and add the coconut milk. Continue heating the mixture, until heated through. Stir frequently.

4. Serve with basmati rice and naan bread.
See two recipes for homemade Naan bread: plain or with garlic


Flatbread served with Dal

Yellow Dal with Homemade Naan

Curried Lentils_5_small

Health benefits of this dish:
* It is homecooked, therefore you get to choose all of the ingredients for this dish.
* Tumeric is known for its anti-inflammatory properties. It also has antioxidant properties.
* Lentils are rich in fiber, copper, phosphorous, manganese, and iron. Additionally, they are a good source of protein.
* Coconut milk is rich in fiber and vitamins C, E, B1, B3, B5, and B6. It also contains iron, selenium, sodium, calcium, magnesium, and phosphorous.

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