Dahl, Creamy Indian Lentil Stew

Dahl is a staple of Indian cuisine. It’s translation means lentil. But it describes a simple lentil stew. Extremely versatile and found everywhere. It can be added to in so many ways, and a few of my other recipes in this section highlight that. Check out Red Lentil Cauliflower Curry. But this is the basic version, so please enjoy Dahl, a creamy Indian lentil stew

Lentils are big in India. They are one of the largest producers of lentils in the world. Couple that with the fact that the majority of the population is vegetarian, well, kind of makes it popular. And they have some really delicious ways to prepare it. But first, let’s look at the humble lentil.

Lentils are the oldest domesticated crops, dating back over 11000 years. Although native to Western Asia, today one of the largest producers is Canada. They are a crop that can be grown in different soil types and different climate areas. Lentils are also a crop that gives back to the land. It returns back to the soil some of the nutrients that other crops take away. This is very important in the farming community.

So, moving on to what the humble lentil can do for us. They are high in dietary fiber and protein. Also vitamin B9 (folate), and iron (a mineral). Definitely something that you can benefit from by adding to your diet. They are easy and versatile to cook with, they can be added to so many dishes. Or, can be the main ingredient in many more. As a stew, served with rice and warm Na’an bread. Like Lentil and Sweet Potato Stew. Or added to an existing recipe to add a creamy texture like my Italian Sausage and Lentil Stuffed Sweet Peppers

Moving on to the recipe. All good soups and stews start with an aromatic base. The French call it Mirepoix, in Cajun cooking it’s the Holy Trinity. In this particular case it’s onions, garlic and ginger. Peel the ginger with the edge of a spoon, basically scrape the skin off, and then grate it

We’ll start by cooking them in a tablespoon of oil over low to medium heat, covered and stirring occasionally. The idea is to cook them without burning.

They will form the aromatic base, when the onions are soft, about 5-10 mins, add all the seasonings. Just let them warm a bit and then add the lentils (rinse the lentils first, they usually have dust and stuff on them, read this post I wrote about safe food prep). You want to mix up the lentils and seasonings and onion garlic mix. The idea is to coat the lentils in all this so it will start to absorb. Once everything is mixed up, add the stock and tomato paste, turn up the heat, stirring, till it boils, lower to simmer, cover and cook about 30-40 mins

I would like to take this opportunity to discuss the liquid portion of the recipe. There are choices, and a lot depends on you. Vegan, vegetarian or omnivore? That controls vegetable or chicken stock. Regular or low sodium diet? That will also affect the stock you use. But they all work in this recipe. I just prefer stock to water, I think it gives the flavor some depth. Of coarse homemade chicken stock is the best flavor option, and from a dietary perspective, you control the ingredients.

Once the lentils are soft, the Dahl is ready, and the house has some wonderful smells, so please enjoy this creamy lentil stew. Serve with jasmine rice and warm Na’an bread