Mark Moriarty’s recipe for lentil dahl – The Irish Times
Green lentils are packed with protein and are a sponge for flavour
Keywords
- lentil recipe
- batch cooking
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Cooking tools:
- Heavy-based saucepan
- Stove
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Microplane
- Lime juicer
- Serving bowl
- Spoon
- Citrus press
- Mixing bowl
- Colander
- Measuring spoon
Ingredients
- 3tbs vegetable oil
- 8 cardamom pods
- 4 bay leaves
- 4 dried red chillis
- 1tbs ground cumin
- 4 garlic cloves, sliced
- 1 large thumb-sized piece of ginger, peeled and grated
- 1 onion, finely diced
- 4 large tomatoes, chopped
- 400g green lentils
- 1 litre water
- 1tbs Dijon mustard
- 1 vegetable stockpot
- 100g butter
- Sea salt
- Zest and juice of 1 lime
- 2tbs Greek yoghurt
- 1 red chilli, thinly sliced for garnish
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