This recipe doesn’t require hours of cooking or hourly cleaning sessions afterwords. It’s easy and super filling. I can assure you that you won’t go hungry to bed.
This recipe is based on red and yellow lentils. I gotta admit that i’m kind of ‘hooked‘ on lentils these days. They’re easy to work with and this recipe only requires one pot. This is the easy way out, bringing dinner to table while traveling.
Of course it requires a cooking stove, but if you read ‘Palma Nova/ Magaluf, Mallorca + Checklist‘ you’ll understand why I always prefer staying at apartments/hotels which offer the basic kitchen essentials.
I hope you’ll love this easy ‘Travel-Friendly Lentil Dahl’ → Here’s my 5 favorites about this recipe:
Clean (No added oil or fatty nutrients)
The ultimate health source → It’s not only a great source to proteins, but also a great nutrient to iron and dietary fiber. There’s actually no reason, not to make this dish, immediately.
- You can additionally serve with rice, wholegrain bread, salad or whatever you like.
- I made this recipe using both yellow and red lentils, but you can additionally make it using only red or yellow lentils.
Travel-Friendly Lentil Dhal
Yield 4 bowls
- 1½ cup red lentils
- 1½ cup yellow lentils
- 8 cups water
- 2 medium size onions, finely chopped
- 2 garlic cloves, crushed
- 4 celery stalks, chopped into 1-inch chunks
- 1 lemon, juiced
- 1 tablespoon turmeric
- 1 tablespoon ground ginger
- 1⅕ tablespoon coriander
- 1 tablespoon cumin
- 1 ½ teaspoon salt
- ¼ teaspoon ground black pepper
- In a large casserole, add onion, garlic and celery. Sauté in water for 3-5 minutes. Every time the water evaporates, add ¼ cup water, in that way you'll make sure that the onions won't stick to the casserole.
- Add all the remaining ingredients and bring to boil. Let boil for 5 to 7 minutes, make sure to stir frequently.
- Reduce heat and let simmer for 20 to 30 minutes, until lentils perform tender.
- Serve warm.
Serving size: 1
Calories: 214 Fat: 0.9 Carbohydrates: 39.2 Fiber: 14.3 Protein: 14.8