Indian Red Dal
Time Required: 30 (30 total)

Turmeric and coriander might be new additions to your spice cabinet, but they taste wonderful blended with all of the other flavors in this heart healthy dish!  Turkey kielbasa sausage isn’t exactly Indian fare, but it is great for the carnivores who are learning to eat folic acid rich lentils, and it can easily be left out for a vegetarian meal. Make extra to send as lunches the next day as it travels well!


2 cup(s) chicken broth
1 cup(s) red lentil beans
1 -- onion -- chopped 1/2" pieces
1 lb(s) turkey kielbasa sausage -- cut to bite sized pieces
2 stalks broccoli -- florets; then peel and chop stems
2 garlic clove(s) -- crushed
1/4 tsp red pepper flakes -- add more if desired
1 tsp cumin
1 tsp turmeric
1/2 tsp corriander
1 tbsp tomato paste
1/2 cup(s) milk -- or coconut milk
.5 -- lemon


Prep Work:  Chop onion.  Chop broccoli.  Mix spices, salt, pepper, cumin, turmeric and coriander in small ziplock or container.

1.  Heat broth and lentils in small pan with lid until boiling.  Reduce heat to low and set lid off center to let steam out.  Simmer 10-15 min., or just until liquid is gone.  Remove immediately from heat. (Older lentils may take longer. Do not over cook as they will become a mushy.)

3.  Heat frying oil in large skillet over medium heat and add onions, sausage and chunks from broccoli stems;  saute 5 min.  Add garlic, red pepper flakes, cumin, turmeric and coriander;  cook stirring for 3 min. 

4.  Mix in tomato paste, and then add broccoli florets and a few tablespoons of water; cook 3 min. more with lid on.

5.  Add milk, lentils, and continue simmer just until broccoli becomes soft; approx. 3-4 min.  Salt and pepper to taste (start with 1/2 tsp. each for yield of 4) and squeeze juice from lemon over all.  Serve in bowls over rice.

ONE CUP OF LENTILS provides almost 90% of folic acid needed for the whole day. “Increased intake of folic acid, particularly by men, has repeatedly been suggested as a simple way to lower risk of cardiovascular disease by preventing build-up of homocysteine in the blood.”



Being able to change for the recipes the number of people you’re cooking for, is very helpful

By hollingsworth on 2010 11 04

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