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Recipe Challenge: Curried Red Lentil Dahl (Round 6 What's Cookin')

Tuesday, April 09, 2013

YUMMY YUMMY YUMMY! This recipe is definitely going in my favorites list! The flavor of curry is always a hit for me, add to it the red lentils, onion, and garlic and it's a winner.

In the SparkTeam, At Goal & Maintaining + Transition to Maintenance, there is an ongoing challenge to try new recipes and blog about them. I've sat on the sidelines for several rounds, watching others. This time, I decided to jump in and find a recipe. I wanted it to be an easy, fun, and nutritious recipe that fit a vegan lifestyle. Although I am vegetarian, not vegan, I'm moving more and more to the vegan side of the equation.

This recipe had unique instructions: you saute the onions, garlic, and spices first. THEN, when the onions are soft & clear, you add the dried lentils, water, and boullion. The fact that the lentils cook for the entire time with all those flavors really made a difference. Then lentils were completely infused with the curry and flavorings. Very rich, tasty, and fulfilling.

Here's how they look near the beginning of the cooking:

Almost done:

I did make a few minor tweaks to the recipe:

1) I used coconut oil to saute instead of olive oil. Olive oil doesn't stand heat so well and I choose not to use it for sauteeing. Coconut oil handles the heat very well, and adds a bit of a Thai flavor to the curry.

2) I did not have coriander leaf, so I put in coriander powder. I also did not have whole cumin seeds, so I subbed in 50% as much cumin powder.

3) Added fresh cilantro as a garnish. cilantro goes with everything, right?

4) This recipe made a lot. says three servings. Those would be huge servings. I felt it made four servings, which brought the calorie count down to 250.

It was served over plain quinoa. Here's how it looked in the bowl:

I'm glad to say that I have enough leftovers for three more meals!

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Member Comments About This Blog Post
  • LINDAK25
    This looks really good! Coriander leaf is cilantro. I would use cumin seed. I love the flavor. In fact, I would probably saute that first, so the oil would be infused with that flavor. That would be typical of Indian cuisine. I'll have to get some fresh cilantro so I can try this. I think I'll make this and invite my son and his wife over. They would love this, too!
    1809 days ago
    Sounds so good! Due to health issues I'm not allowed to eat beans, seeds, nuts, & legumes any more and I really miss them. I want to try this so badly! Eat an extra serving for me.
    1809 days ago
    Looks Delicious!!!
    1809 days ago
    This looks amazing! Thanks for sharing I will have to give it a try! However no Cilantro for me... a little is okay but I am really not a big fan.
    1809 days ago
  • KANOE10
    That looks like an excellent recipe. Thanks for sharing.
    1809 days ago
    WOW!I would like to try this THANK YOU!
    1809 days ago
    Cilantro IS coriander leaf.
    1809 days ago
    This looks lovely. Thanks so much for sharing the recipe and your feedback with us!
    1809 days ago
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