*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was well written and concise. My S.O. and I found it a delight with all the exotic spices. I did make a few small changes such as adding a stalk of chopped celery a bit of organic vegetable boullion and for his enjoyment a chopped browned italian sausage. Great job Melanie!
I only cooked this about 40 minutes and it was done had to add some more liquid at the end. I also would have chopped the onions much smaller and added about double the herbs except the cilantro. This was very good scooped up with naan.
This rocks! I added 4 additional garlic cloves a little extra of each spice one jalapeno and one dried thai chili 'cause I like it spicy! Used canola oil because I didn't have ghee neglected to add the cilantro and added two roma tomatoes for variety. Will be making this VERY frequently from now on. Ate w/ homemade roti and mango chutney!
this wasn't the best dahl recipe i have tried. there was too much red onion and not much else. also it doesn't expain that the spices should be tempered and not just thrown in the pot. and there is way too much water. the lentils cook in much less time than the recipe calls for so in 30 minutes you are left with all this water to be poured off. if you do a google search for 'mum's every day red lentils' - you will get a much more indian variation.
I liked the spiciness of this thick soup! I only cooked the lentils for 1/2 the time and they were done. This time I used a yellow onion. When I make this again I'll use the red onion. Wonderful vegetarian meal!
I have made the recipe several times make just a few changes adding small red chili peppers in the water and removing them with the ginger and increasing some of the spices. My husband is from India and with those small changes he loves it. Thanks for sharing.
Sorry for not liking this recipe it doesn't have enough spices nor an indian touch lentil soup is being cooked in the Midle East since ages and it's so close to your recipe i don't understand what makes this an indian version. The 7 cups of water are not enough should be 10 u can see from the pic how thick the soup is like custard.
I liked this. I'd say that it could use a bit more flavor but I just increased the amount of spices and I liked the end result better that way. I did add some chicken in because I really felt like having a chicken and lentil soup tonight. It was very good. Thanks Melanie!