Red Lentil Dahl

Red Lentil Dahl

from elavegan.com
Dinner
30 min
6 servings
302 kcal / serving

This easy, creamy red lentil dahl is frugal, hearty, comforting, flavorful, packed with plant-based protein, and ready in just 30 minutes! Serve with home-cooked rice and naan bread for a gluten-free, dairy-free Indian-inspired feast!

Ingredients

  • 1 ½ cupsdry red lentils
  • 1 largecarrot (finely diced (see notes))
  • 1 smallbell pepper
  • 1 largeonion (chopped)
  • 4 clovesgarlic (minced)
  • 1heaped tbsp fresh ginger (minced)
  • ½ tbspvegetable oil
  • 3 cupsvegetable broth (or water)
  • 1 cupcanned coconut milk ((see notes))
  • 1 ½ tspground cumin
  • 1 tbspcurry powder
  • ½ tbspsweetener of choice
  • 1 tspground turmeric
  • 1 tsppaprika
  • sea salt and black pepper (to taste)
  • ⅓ tspred pepper flakes ((optional))

Directions

  1. 1

    You can watch the short video for visual instructions.Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.

  2. 2

    Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.

  3. 3

    Add all spices, sweetener, lentils, and vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.

  4. 4

    Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.

  5. 5

    Season with black pepper and salt. Taste and adjust the seasonings as needed.

  6. 6

    Serve warm with basmati rice, potatoes, or naan (flatbread) and garnish with fresh herbs.