Apple Lentil Dal
The preparation for this dal-like dish is unfussy, yet the flavor is something morecomplex. Just a few subtle herbs and spices combined with sweet apples and earthyred lentils make this puree simply delectable. It is flavorful without being spicy-hot,so is quite kid-friendly!
Ingredients
- 3 1/2 cups + 1 tbsp water divided
- 2 cups chopped onion
- 1 - 1 1/4 teaspoons sea salt
- 1 teaspoon dried oregano leaves
- 1/2 - 1 teaspoon cumin seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dry ground mustard
- 1/2 teaspoon turmeric
- 2 cups red lentils rinsed
- 1 medium apple peeling optional, cored and cut into cubes about 1/2” (see note)
- 2 tablespoons freshly squeezed lemon juice
- Crushed red pepper flakes or hot sauce to taste optional; see note
Instructions
- In a pot over medium-high heat, add 1 tablespoon of the water, onion, sea salt, oregano, cumin, cinnamon, mustard, and turmeric.
- Stir through, cover, and cook for 4–5 minutes (keep an eye on it, and add another splash of water if the spices and onion are sticking).
- Remove the cover and add the lentils and remaining 3 1/2 cups water.
- Turn heat up to high, and bring the mixture to a boil.
- Once at a boil, reduce heat to low, cover, and cook for about 15 minutes.
- After 12–15 minutes, add the apple and lemon juice, stir through, and cook for another 5–7 minutes, until the apple has softened a little but isn’t entirely mushy.
- Season with additional sea salt or lemon juice if desired, and serve.
Notes
Apple Note: An apple that is not entirely sweet (ex: Braeburn or Honeycrisp) is preferable, but use what you have on hand!
Spicy Note: For adults, you can kick up the spice by either adding hot sauce at serving or adding crushed red pepper flakes (1/2–1 teaspoon) with the other dried spices at the beginning of cooking.
Serving Suggestions: This is delicious over brown short-grain or basmati rice, quinoa, or millet. When cooled, try spreading on tortillas or collard leaves for wraps.