More Lentils… or Dal?
- Mar 2
- 1 min read
Lentils are one of my favorite legumes. They’re rich not only in protein, but also in minerals, vitamins, and dietary fiber. An even bigger advantage is that they’re relatively easy to digest and cook much faster than most other legumes.
Ingredients
1 tablespoon olive oil or coconut oil, optional1½ cups red lentils1 bunch parsley1 bunch cilantro1 white onion3 garlic cloves2 small potatoes1 small sweet potato
Seasoning I chose: baharat, salt, and black pepper.You can also use curry instead, or just salt, pepper, and turmeric. Adjust to your taste.
Instructions
Rinse the lentils under running water.
Peel and chop the onion and garlic. Cut the potatoes and sweet potato into small cubes. Wash and chop the herbs and set aside.
Heat a deep pan. If using oil, add it and sauté the onion and garlic. If skipping oil, add a little boiling water and let the onion and garlic cook for about a minute over high heat.
Add the potatoes, sweet potato, lentils, and spices. Stir well. Lower the heat, add the chopped herbs, and mix again.
Pour in boiling water until the vegetables are covered. Cover the pan with a lid.
Cook for about 20–25 minutes. Stir occasionally and add more water if needed.
You can serve it with white rice, tahini, good bread, or simply enjoy it as a meal on its own.
And I apologize in advance… I ate the whole thing before I had a chance to photograph it. So please send me your versions when you make it.
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