Red Lentil & Potato Dahl


Want some badass Indian food without having to leave your house? Yeah. Me too. That happens quite a bit, actually. And when it does, I make some dang red lentils. I’ve been making this recipe for years, but never really followed it to a T. So I figured it was time to share what actually ends up on my plate.

Some of the modifications I really love are adding the potato and the green lentils. Red lentils turn to mush — and that’s all well and delicious — but the dish looks a lot nicer with little chunks of potato and green lentils. Plus, who doesn’t love potatoes?

What You Need

  • 1 cup red lentils (sorted to make sure there are no rocks)
  • 1/8 cup green lentils (again, sorted)
  • 1/2 cup potato, diced
  • 2 tsp coconut oil
  • 3 cups water
  • 1 large tomato, diced
  • 1/2 tsp ground cumin
  • 1 medium onion, finely chopped
  • 1/4 tsp curry powder
  • 3/4 tsp ground turmeric
  • 1/2 tsp cayenne
  • 3/4 tsp salt
  • 1/4 cup minced cilantro leaves to garnish

What You Do

  1. If you’re making rice, start that now.
  2. Cut up the onion and potato.
  3. Toss the onions in a soup pot with coconut oil, and heat them until they start to get translucent.
  4. Throw in the lentils and potatoes.
  5. Toss in your spices and salt.
    (apparently, I’m pretty haphazard about these things… all of this tossing and throwing…)
  6. Stir stir stir.
  7. Add in the water and tomatoes.
  8. Put a lid on that bad boy, and bring it to a boil.
  9. Once it boils, stir some more, then bring it down to a low simmer for about 30 minutes. You may need to keep an eye on your liquid levels depending on your humidity levels.
  10. Serve over jasmine rice with fresh naan (or a flour tortilla, heated in a dry skillet) and some freshly pickled jalapeños.


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