PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | SERVINGS: 6
Make this creamy, hearty, very comforting, and flavor-packed red lentil dahl at home in less than thirty minutes. For a gluten-free, dairy-free Indian-inspired meal, serve this with home-cooked rice or naan bread. You can also keep any leftovers in the fridge for up to 3 to 5 days.
4 cloves of garlic, minced
1 heaped tbsp fresh ginger, minced
1/2 tablespoon vegetable oil
1 1/2 c. (300 grams) dry red lentils
1 large (200 grams) carrot, finely diced
1 large onion, chopped
3 c. (720 ml) vegetable broth or water
1 c. (240 ml) canned coconut milk
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 tablespoon curry powder
1/2 tablespoon sweetener of choice
1 teaspoon paprika
1 small bell pepper
1/3 teaspoon red pepper flakes (optional)
Sea salt and black pepper to taste
How to make Red Lentil Dahl
Step 1: Under running water, rinse the lentils. Then, chop the onion, garlic, ginger, bell pepper, and carrot.
Step 2: In a pot, heat the oil over medium heat. Once hot, add the onion and saute for about 3 to 4 minutes. Next, add the ginger, garlic, carrot, and bell pepper. Then, add all spices, sweeteners, lentils, and vegetable broth or water. Bring the mixture to a boil, then simmer for about 10 minutes.
Step 3: Pour in the coconut milk and continue to cook for another 5 minutes or until your preferred thickness of the dahl is reached.
Step 4: To taste, season with salt and black pepper.
Step 5: Remove from the heat and serve the red lentil dahl warm with basmati rice, potatoes, or naan (flatbread) garnished with some fresh herbs. Enjoy!
You can replace the carrot with sweet potato or pumpkin.
If desired, you can use any plant-based cream, such as soy sauce, oatmeal, etc in place of canned coconut milk. For a low-fat/low-calorie version, use any plant-based milk like almond milk, cashew milk, etc.
Amount per Serving: Calories 302, Fat 9.7g 15%, Carbohydrates 35g 12%, Fiber 8.1g 32%, Sugar 5.8g 6%, Protein 14g 28%
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