Yellow Lentil Curry (Tavoor Dal)

Lentils are a kickin’ legume. They are exceptionally high in protein and have good amounts of iron and potassium too. And, they are delicious. What follows is an extremely easy recipe for lentil curry. I like this served with some sort of bread (pita or otherwise) for dipping and a green salad. Delicious!

1 lb yellow lentils
1 medium yellow onion, diced
3 cloves garlic, minced
3 stalks celery, chopped
3 T olive oil
1 T curry powder
1 T cumin
2 t ginger
1 t salt
1 t chili powder
2 T veggie bullion
4 cups water
(or 4 cups veg. broth)

Add olive oil, onions, celery, and garlic to pan and heat on medium-high until onions and celery are tender.  Add remaining ingredients and bring to a boil.  Simmer for 20 minutes or until lentils are tender.  Serve with bread or rice.

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6 Responses to Yellow Lentil Curry (Tavoor Dal)

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  2. I love curried lentils! I’m going to save this recipe (looks GREAT!) Tip: try curried lentils for nachos with a cashew sour cream….delicious!!!

  3. AJD says:

    Not bad, but twice as much liquid as necessary, it took me ages reducing it down. Also, 1 t salt is far far far to much, almost inedible. Leave the salt out altogether.

    • Lorin says:

      Thanks for the feedback. I find it hard to cook a full pound of dried legumes in less than 4 cups of liquid, but if it works for you, rock on. The salt level will depend on whether you are using bullion or broth with/without salt. I had one without. I’ll note that in the recipe.

      • AJD says:

        Lorin, do you pre-cook your lentils? I always do and rinse in freshly boiled water. Possibly this explains why I didn’t need so much liquid. Re the salt, Generally I don’t do salt! So I’d taste just a pinch. Thank you for responding to my feedback.

        • Lorin says:

          Ah! Nope, I don’t precook lentils. Most beans, I do, but because lentils are a fast cooker, I typically don’t. I’ll bet that was it!

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