Monday 11 March 2013

Red Lentils with Onions Recipe

Today we have a slight variation on that classic Indian dish of red lentils known variously as daal or dhal.

In essence this is a vegetarian curry of lentils and onions in a lightly-spiced base.

Red Lentils with Onions

Serves: 4

This is a slightly Anglicized version of the Indian dish known variously as dhaal or daal.
Red lentils with onions, vegetarian curry also known as daal or dhal


25g (1 oz) butter
2 onions, chopped
2 garlic cloves, crushed
1 tsp ground turmeric
2 tsp curry powder
225g (1/2 lb) red lentils, thoroughly rinsed
naan bread, to accompany
4 tbsp fresh coriander (cilantro) leaves, roughly chopped


Melt the butter in the base of a casserole and use to fry the onions for about 8 minutes, or until brown and crisp around the edges. Add the garlic and spices, stir to combine and fry for about 30 seconds more.

Now add the lentils and stock and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, stirring occasionally.

Warm the naan bread in the oven, according to the recipe (or the packet instructions if using store-bought).

Stir the coriander leaves into the lentils and serve immediately in warmed bowls. Accompany with the naan breads.

As well as being an excellent vegetarian dish in its own right, this is also a great side dish.

For more classic Indian (and Anglo-Indian) recipes please visit the Celtnet recipes from the Indian sub-Continent page.  For more curry recipes, why not visit the Celtnet curry recipes and curried dishes page where you will find vegetarian recipes for curry.

UPDATE! My Big Book of Curry Recipes for Amazon Kindle is just about to be updated!

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