One of the things I love about red lentils is that they cook up so quickly. Unlike their sturdier brown and green lentil cousins, when cooked, red lentils quickly fall apart into a smooth mush-like consistency. So, if you get a late morning hankering for some lentils, you can easily whip up a batch in time for lunch.

This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India. Earlier in the summer Kerissa and I pored over her handwritten recipe notes from her host family for some of the recipes she liked the most. This was one of her favorites; she ate it almost every day.

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