Red lentil and black bean dhal

Creamy and surprisingly flavorful, this comfort dish is perfect for the cooler months! You can cook a big batch and have it ready to heat and eat during your work week. We do this often at home, as our week schedules are usually tight, but we still want to eat a nutritious lunch.

But wait, what is a dhal (or dal)? Dhal is a staple Indian soup made with smaller pulses, beans or peas, like lentils or split peas. Usually rich and warming, like this one.

Even if you don’t need to soak lentils, I strongly recommend to do it, even for softer varieties like red lentils. The soaking will help remove phytates and other substances that may hinder nutrient absorption and digestion. Aim for about 8 hours of soaking, changing the water multiple times if possible, and always discard the water before cooking.

Packaged red lentils are available in most USA chain supermarkets, but I prefer to buy in bulk in Whole Foods, Sprouts or similar stores, and store in a tightly closed glass.

This recipe is based on a recipe by Katie Pix, from her book Everyday Comfort, that was published in the November issue of Vegan Food & Living.

Ingredients

Serves 3 large bowls, 4 small bowls.

• 1 cup of dried red lentils
• 1 tbsp. olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tsp. ground cumin (optional)
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 1 tsp. paprika
• 700 ml vegetable stock or water + vegetable bouillon (I use Better than Bouillon)
• 1 can (1.75 cups) of black beans, drained and rinsed
• Salt and ground pepper
• Plain unsweetened yogurt, preferably plant-based (I used Kite Hill Greek Style)
• Fresh parsley

Instructions

1. In a large saucepan, sauté garlic and onion in the oil until onion is soft.
2. Add cumin (if using), coriander, turmeric and paprika, and stir to combine.
3. Add drained lentils and stir to coat them in the spices.
4. Pour in the vegetable stock and bring to a boil.
5. Simmer for 20-25 minutes, until the lentils are tender.
6. Add the black beans and stir to combine.
7. Season with pepper and adjust salt if needed, the simmer for about 5 more minutes until thick and creamy.
8. Transfer to serving bowls. Sprinkle over some dollops of yogurt and parsley just before serving.