Funky Vegan Masoor Red Lentil Dahl Recipe With Chili Peppers

Funky Vegan Masoor Red Lentil Dahl Recipe

Funky Vegan Masoor Red Lentil Dahl

Funky Vegan Masoor Red Lentil Dahl Recipe With Chili Peppers

Ahhh! Good old Indian comfort food at it’s finest. I like to make it spicy with chili peppers, but it really isn’t too hot because of the quantity of Red Lentil Dahl you’re making. Believe it or not, I add more chilies to my personal bowl when I eat it. So, don’t be afraid to give it a try. Chili peppers have a lot of vitamin C in them and supposedly can help keep your arteries unclogged, among other health benefits. You can always use less if you would prefer.

What makes it funky? I like to add a touch of pickle juice, but if you don’t have any on hand you can substitute lemon juice. Serve over brown basmati rice or some boiled potatoes. It is really simple to make and delicious. This makes about 4-1/2 to 5 quarts, so you will have plenty of leftovers, or it will serve quite a few people with the basmati rice or potatoes. Garnish with a bit of fresh cilantro.

Masoor Dahl - Funky Vegan Style

Masoor Dahl - Funky Vegan Style

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Ingredients:

4 cups red lentils
2 tablespoons extra virgin olive oil
1 onion, chopped
2 celery stalks, chopped
1 head of garlic, finely chopped
2 jalapeno peppers, finely chopped
2 serrano peppers, finely chopped
2 Thai chili peppers, finely chopped
2 tablespoons turmeric
2 tablespoons Indian curry powder
1 tablespoon ground cumin
1/2 cup pickle juice or juice of 1 lemon
1 tablespoon sea salt
1-1/2 (10 ounce) cans of Rotel Original Diced Tomatoes & Green Chilies
1 tablespoon fresh ginger, finely chopped or grated
1 teaspoon freshly ground black pepper
11 cups of water

Instructions:

1. In a 6 quart stock pot, add garlic, onion, celery, extra virgin olive oil, and 1 teaspoon of salt. Sauté over high heat 3 minutes and then add turmeric and curry powder and sauté 1 more minute.

2. Add water, red lentils, jalapeno peppers, serrano peppers, Thai chili peppers, cumin, pickle juice, Rotel Original Diced Tomatoes & Green Chilies, ginger, black pepper, and the remaining 2 teaspoons of salt.

3. Bring to a boil and then simmer on medium heat for 35-40 minutes, Stirring occasionally to make sure it does not stick to the bottom of the pot.

4. Remove from heat and let stand for 5-10 minutes, then serve.

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One Response to Funky Vegan Masoor Red Lentil Dahl Recipe With Chili Peppers

  1. Looks great! Love the idea of the pickle juice! Some type of “acid” is a great way to finish off a lentil soup so why not pickle juice?! I love serving lentils soups over a starch — rice sounds good, as does quinoa. Thanks for the recipe!

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