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Gallery Warm Red-Lentil Dal with Pita Chips Credit: Earl Carter Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat 1 cup water 1/2 teaspoon turmeric 2 tablespoons unsalted butter 4 garlic cloves, minced 1 1/4 teaspoons cumin seeds 1/2 teaspoon crushed red-pepper flakes 1 large tomato, seeded and finely diced 1/4 cup fresh mint, finely chopped 1/2 teaspoon coarse salt
Gallery Warm Red-Lentil Dal with Pita Chips Credit: Earl Carter
Recipe Summary Servings: 6
Gallery
Warm Red-Lentil Dal with Pita Chips Credit: Earl Carter
Warm Red-Lentil Dal with Pita Chips
Credit: Earl Carter
Warm Red-Lentil Dal with Pita Chips
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat 1 cup water 1/2 teaspoon turmeric 2 tablespoons unsalted butter 4 garlic cloves, minced 1 1/4 teaspoons cumin seeds 1/2 teaspoon crushed red-pepper flakes 1 large tomato, seeded and finely diced 1/4 cup fresh mint, finely chopped 1/2 teaspoon coarse salt
Directions
In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.
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All Reviews for Warm Red-Lentil Dal with Pita Chips
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All Reviews for Warm Red-Lentil Dal with Pita Chips
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest