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Red Lentil Dahl

I have read, many times in many places, that if you are a vegetarian and especially vegan, you need to learn how to cook Indian food. I just really never have. Then I saw a video on YouTube for Red Lentil Dahl and I started looking into that. As it turned out I had everything I needed, except the red lentils, so I got me some. This recipe is not only quick and easy, but super tasty! The "hardest" part was peeling the fresh ginger to grate and then giving up on that and just mincing it with my knife. Other that that, super easy and quick. This recipe is a keeper!

Red Lentil Dahl

Servings: Eight 1 cup servings

What you will need:

  • 1 large onion, diced

  • 5 cloves of garlic, minced

  • 1 tbsp of fresh ginger, minced

  • 1 tbsp garam masala

  • 1 tsp ground turmeric

  • 1 tsp red pepper chili flakes

  • 1.5 cups of dried red lentils

  • a 14oz can of no salt added diced tomatoes

  • a 13.5oz can of full fat coconut milk

  • 4 cups of low sodium vegetable broth

  • a half of lemon, juiced

  • 3-4 cups of fresh baby spinach

How to Make the Red Lentil Dahl:

  1. In a large pot, over medium heat, add the onions, garlic and ginger and let the cook until the onions are translucent and the ginger is fragrant. You can add a splash of vegetable broth if needed to keep it from burning (I do).

  2. Add the garam masala, turmeric and the pepper flakes to the pot and stir well. If this is too dry, add a splash or two of vegetable broth.

  3. Next you want to add the dried lentils, the full can of tomatoes (yes, the juice too), the coconut milk and the rest of the vegetable broth. Stir well and turn up to High heat and bring it to a boil.

  4. When it starts to boil, reduce the heat to medium and let it simmer for about 15-20 minutes. The lentils should be cooked and the Dahl should have thickened up.

  5. At this point, add the lemon juice and the spinach and let it cook until the spinach is wilted.

  6. Serve and enjoy!

Tip: Serve this over some brown rice for a super filling, healthy, meal. Tip: This will keep in the fridge for about 4-5 days. You can also freeze it if you like, but as easy as this is to make, there should be no reason to make a bunch to freeze, just make it fresh to enjoy.


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