I think I’ve only ordered dal from an Indian restaurant once, so I don’t have much dal experience, but this tasted pretty great! I liked it because it had a good flavor, but wasn’t an overwhelming curry dish. I found a recipe of the McDougall website and found one on Pinterest and blended and changed them to make up my own version. It’s a very hearty soup/stew filled with protein packed lentils, chickpeas, and kale and has chunks of potatoes and tomatoes so it’s filling. It’s delicious by itself, or you can add a scoop of rice to your bowl or a side of warm pita bread for dipping.
It looks like a long list of ingredients, but most are spices that you might already have in your pantry. I usually have all of these ingredients already in my kitchen so it’s a great recipe to have when you don’t feel like going to the grocery store. It was perfect for one of the last chilly nights of the season!
Hearty Lentil Dal
3 cups water
1/4 cup vegetable stock
1 yellow onion, diced
2 cloved garlic, minced
1.5 tsp garam masala
1 tsp ground ginger
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric
1 cup split red lentils, dry
15 oz can chickpeas, drained and rinsed
14 oz can diced tomatoes, no salt added
2 cups chopped yukon gold potatoes, diced
juice of half a lemon
1/4 tsp red pepper flakes
3-4 cups chopped kale
- In a large soup pan, saute the onion and garlic in the vegetable stock over medium high heat until tender.
- Add spices to the pot and stir until fragrant.
- Add in the tomatoes, water, lentils, potatoes, and chickpeas and bring to a boil.
- Once boiling, return to a simmer and let it cook on low for 45-50 minutes until it becomes a thick soup and the lentils have absorbed the water and potatoes are tender.
- Add in chopped kale and stir in on low heat until wilted.