Red Lentil Dahl with Apple


Not the best-looking dish in the world, but this is really tasty, filling, and warm. The apple gives it a nice sweetness that can be counterbalanced by the spices and pepper you add. However, feel free to leave them out if you don’t feel that fruit has a place in a main meal (which is, however, a ridiculous point of view).

2012-12-03 19.59.38

2 tbsp oil

1 onion, chopped

2 celery stalks, chopped

2 medium apples, chopped (tart ones like Granny Smiths work well)

2 tbsp ginger, grated

400g tinned tomatoes

2 cups red lentils

750ml chicken or vegetable stock

Yoghurt and rice to serve

  1. Heat the oil in a large pot over medium heat. Add the onions, ginger, celery, apples, and a large pinch of salt and cook until all are softened, about 8-10 minutes.
  2. Add the curry powder and cook until fragrant, about 30 seconds. Add the lentils, tomatoes, and broth and bring to a boil.
  3. Cover, reduce heat to medium-low, and simmer for about 20 minutes, until lentils are soft and falling apart. Add water if necessary if the lentils become too dry. Season to taste with salt and pepper.
  4. Meanwhile, cook the rice however you normally cook rice.

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