Brown Lentil Dahl Recipes

Steps:

• 1. Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard. 2. Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro. SOUP VARIATION: Curried Lentil Soup: Use 5 cups water. Increase the salt in Step 1, as you will not be reducing the liquid. Reduce the oil in Step 2 to 1 tablespoon, and sauté the spices after the lentils have simmered for 30 minutes. Let them sizzle for 30 seconds, and remove from the heat. Add them to the lentils along with the salt, and simmer 15 minutes. Puree the soup coarsely with an immersion blender, taste and adjust seasonings. Serve garnished with a dollop of yogurt and a sprinkling of cilantro. Advance preparation: This will keep for 2 to 3 days in the refrigerator, but you will need to thin it out with water when you reheat.