Mum's Everyday Red Lentils

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This is the first recipe I have made from Aarti. AWESOME! I loved the taste and texture of this dish. It was beyond flavorful and definitely a keeper in my recipe box. I will be tuning in for her other shows!

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I signed up for an account just so I could review this recipe. After working as a nanny for a North Indian family, I became determined to learn how to cook Indian food. I have tried a few recipes for red lentils, but this one is now my go to recipe.
I did make a few minor changes, but stuck with the recipe as written for the most part. I cooked the lentils in a pressure cooker (7 minutes!!!. I used 2 small thai chilies in place of the serrano. For the tempering I used ghee instead of oil, and added a pinch of hing and a generous teaspoon of coriander powder. Thank you so much for this recipe. It is wonderful!

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Amazing! I used split red lentils and it cut down the cooking time. The tempering oil took me a couple takes to finally get it right,but once I got it, it was worth it!! Huge hit, and even better the next day. Served with chicken tikka masala and naan! This will be a "go to" recipe from now on.

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When I made this, I thought it was just mediocre. I froze it and then de-thawed it a couple of weeks later. Wow, it is so much better! Maybe it takes a day or two for the flavors to fully develop. Anyway, the spices were excellent. I would make this again for sure.

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Delicious and satisfying! I used a jalapeño in place of the Serrano pepper - beware: after 10 minutes of boiling the soup was almost too spicy.

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What a delicious vegetarian dish! Perfect on its own or as an accompaniment. I didn't have fresh tomatoes on hand so I subbed out a 15 oz. can of diced tomatoes and their juice. Other than that, I followed recipe exactly. Husband was thrilled with this, and asked that it be part of the regular dinner rotation. Perfect balance of seasonings. Thanks for such an easy, flavorful recipe.

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I made this for dinner tonight and made it exactly as the recipe stated. I did feel it needed more seasoning even after I bloomed the spices in hot oil. I would also cut down the water a bit. They were too watery for my liking but all in all it is a great base recipe!!

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Absolutely delicious and so easy. I didn't rinse or soak the lentils and they cooked in less than 30 mins, although I let them sit covered for a while off the heat just to make sure. I didn't have cilantro, although I will next time, but did add a dollop of greek yogurt. Yum!

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@LolaLondon- I think you may have had to add so much extra spice because you eliminated the oil, and I am assuming added the seeds and spices directly without tempering them in oil first. Allowing the spices to bloom in the hot oil brings out the flavor and the oil acts as a vehicle to coat all the lovely lentils in flavory goodness. A single tbsp of oil is not going to add many calories or fat per serving to this recipe, but if you are still concerned maybe try coconut oil, which is much healthier than vegetable oil. I bet it would be good. But I would not skip oil in this recipe because tempering the seeds is a step that if skipped changes the whole recipe.

I loved these lentils. The cooking times were spot on in this recipe and the lentils were very satisfying and flavorful.

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I can't say enough about this recipe. It has become our go-to, meat-free meal. Every time I need to prepare dinner, but have forgotten to thaw something, this is what I make. Everyone loves it, right down to my two-year-old. She gets really messy, but she ALWAYS wants more.