Recently Will and I have decided that instead of Sunday nights, Wednesday evenings should be my night to cook. For the most part, I can come home right after work (but I just got promoted, so we’ll see) and can cook dinner for Will before he needs to sneak off to class. When I say cook him dinner, I actually do mean that he expects me to get in the kitchen, all by myself, and make him a meal. What a concept! So far, I’ve been fairly successful but have been sticking to tried and true recipes to play it safe. This recipe was my first venture outside of the “tried” box and was quite the hit with both of us! I love love love Real Simple magazine and joyfully tear recipes out of the magazine each month. This recipe was ripped from the pages last weekend and was promptly served on our dinner table within days. It’s the perfect addition to our recipe collection because it’s everything we love – a simple lentil recipe with a bit of a kick (depending on how spicy your curry is), that doesn’t take too long to cook. It’s one of those recipes we can return to because we typically have everything on hand to make it, with the exception of probably just carrots. But if your kitchen is anything like ours (and it doesn’t have to be!) then you will understand how this is a budget-friendly, easy to make, tasty new recipe to try!


Cooking Notes: We didn’t have enough red lentils, so we used all we had which was 1 1/2 cups. I also chose to add a little hot curry powder when I mixed the lentils/water in with the veggies. I then also put a dash of hot curry powder in with the lemon juice and mixed it all together. Add as much or as little as you like! I also recommend using a Dutch oven to cook it in, mostly because they’re fun 🙂

 

Dal with Cilantro Yogurt (adapted from Real Simple; serves 4)
3 tbsp olive oil
2 large carrots, chopped
1 large onion, chopped
1/2 tsp curry powder
S&P
1 1/2 cups dried red lentils
3 tbsp lemon juice
1 1/2 cups basmati rice, to serve
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro leaves, plus more for serving

Heat the oil in a Dutch oven over medium heat. Add the carrots, onions, curry powder, and 1/2 tsp each S&P. Cook, stirring occasionally, until tender for 8-10 minutes. Add the lentils and 4 cups water, bringing it to a boil. Reduce to a simmer and cook for 12-16 minutes, stirring occasionally. Once lentils are tender, add lemon juice and extra curry powder (optional).

While bringing lentils to a boil, begin to boil 3 cups water for your rice. Pour in rice and a dash of salt, bring to a boil, stir and then reduce to a simmer and cover. Cook for 12-14 minutes or until water is evaporated.

As rice and lentils cook, prep your yogurt sauce. Chop the cilantro, then stir in with 1/2 cup plain Greek yogurt, adding 1/4 tsp each of S&P. To serve, place rice then lentils the yogurt in a bowl and top with extra cilantro leaves. Enjoy!

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