Red Lentil Dal

Red Lentil Dal
Total Time

20 min.

Serving & Size

1 cup

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This Indian-inspired vegetarian dish makes a soothing and nutritious lunch or dinner main.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s® Verve® Carrot Parsnip Bisque with Ginger
1 pouch (1.81 kg)
1 pouch (4 lb)

Flavourful carrots and parsnips simmered with onions, cream and butter finished with a hint of ginger.

water 1 1/4 L 5 cups
ground turmeric 23 mL 1 1/2 tbsp
ground cumin 15 mL 1 tbsp
ground coriander 15 mL 1 tbsp
cardamom pods 2 2
pepper 3 mL 1/2 tsp
red chili flakes 3 mL 1/2 tsp
red lentils, rinsed well 375 mL 1 1/2 cups
cooked basmati rice 2 1/4 L 9 cups
chopped fresh cilantro 175 mL 3/4 cup
individual garlic naan breads, warmed
1. Bring soup and water to boil in stock pot set over medium heat. Meanwhile, toast turmeric, cumin, coriander, cardamom, pepper and chili flakes; stir into soup along with lentils. Reduce heat to medium-low; simmer for 15 to 20 minutes or until lentils are tender but not falling apart. Makes 9 cups (2.25 L).

Recipe Tip

  1. Reheat 1 cup (250 mL/7 oz) dal in small saucepan set over medium heat until simmering. Spoon 1 cup (250 mL) rice into serving dish; spoon dal over top. Sprinkle with cilantro. Serve with 1 naan bread.

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