Healthy and Organic Mom

Red Lentil Dahl

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Comments Off on Red Lentil Dahl


  • 1 Tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 cup diced onion
  • 1 Tbsp grated fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1 14.5 oz can diced or whole tomatoes
  • 4 cups water or vegetable broth
  • 1 1/4 cup red lentils, rinsed well
  • 1 cinnamon stick
  • 2 tsp lime juice (optional)
  • 1/2 cup finely chopped cilantro (optional)


  1. Heat coconut oil in medium soup pot over medium high heat. Add the cumin and mustard seeds and sauté until they begin to pop.
  2. Immediately add the onion, ginger, turmeric, cumin and sea salt. Sauté for 2 minutes.
  3. Add the tomatoes and sauté for 2 minutes more, breaking up tomatoes, if used whole tomatoes.
  4. Add the water and lentils and cinnamon stick. Bring to a boil and then cover and reduce heat to simmer for 30 minutes or until it has thickened ad lentils are cooked. Add the lime juice and cilantro, if using.
  5. Season with salt and more lime, if needed, and remove the cinnamon stick. Serve warm.

Recipe from Blum Center for Health.