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    • May 9

Easy Indian Red Lentil Dahl

If you're searching for a vegan and protein-rich dish that's also flavorful, look no further than this Easy Indian Red Lentil Dahl recipe. It's healthy, delicious, and perfect for warming you up during the winter months or cold weather.

INGREDIENTS

  • 1-2 tbsp of coconut oil or other neutral oil for frying

  • 2 chopped onions

  • 4 minced garlic cloves

  • 2 tsp minced ginger (or more to taste)

  • 1 tsp turmeric

  • 1 tsp coriander

  • 1 tsp cumin

  • 1 tsp red paprika powder

  • 1 tsp garam masala or other curry powder to taste

  • 1 3/4 cups (300 g) dry red lentils

  • 3 3/4 cups (780 ml) vegetable broth

  • 1 cup (240 ml) coconut milk

  • 1 cup (240 ml) strained tomatoes or chopped tomatoes (optional)

  • Salt and pepper to taste

  • 2 tsp coconut sugar or to taste

  • 2-3 tbsp lime or lemon juice or to taste

To serve (optional):

  • 4-6 tbsp non-dairy yogurt

  • Fresh parsley or coriander

  • Sesame seeds

  • Cooked rice

INSTRUCTIONS

  1. Heat the coconut oil in a skillet or saucepan. Add the chopped onions and sauté for 2-3 minutes until translucent. Then add the garlic and ginger, and sauté for another minute until fragrant. Lastly, add the spices and sauté for a few seconds to unfold flavors.

  2. Rinse the lentils in a fine-meshed sieve with cold running water, then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.

  3. Add the coconut milk and strained tomatoes (if using) and simmer for another 5-10 minutes, or until the lentils are tender. If the sauce is too thick, add a little more broth or coconut milk until the desired consistency is reached.

  4. Season with salt, pepper, coconut sugar, and lime juice to taste.

  5. Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds, or any other toppings you prefer. Serve over rice or with homemade vegan naan or aloo paratha, or use it as a filling for your favorite hearty pancake, crepes, or tortilla recipe. Enjoy!

Notes:

  • Store leftover dahl in an airtight container in the refrigerator for up to 3-5 days or freeze for future use.

  • Nutrition information doesn't include rice.

  • For more tips, recipe variations, and further information, please read my blog post.

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