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Yellow Lentil Dal

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“I made this for lunch today--delicious! From Food and Wine.”
1hr 5mins

Ingredients Nutrition


  1. In a saucepan add lentils and chicken stock, ginger and turmeric.
  2. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
  3. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
  4. In a skillet heat oil.
  5. Add mustard seed and shake pan until they start to pop, 20 seconds.
  6. Add the onion and cook until softened, 5- minutes.
  7. Add serrano chile, and garlic, cook 1 minute.
  8. Add cumin and bay leaves, and tomato, cook minutes more.
  9. Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
  10. Serve over basmati rice.

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