Description
This hearty and flavorful Red Lentil Dahl is a comforting Indian-inspired dish perfect for a nutritious vegan and gluten-free meal. It combines red lentils simmered with aromatic spices, coconut milk, and tomatoes to create a creamy, satisfying stew that pairs beautifully with rice or naan.
Ingredients
Scale
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can (14 ounces) diced tomatoes
- 3 cups vegetable broth
- 1/2 cup coconut milk
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Instructions
- Heat the oil: In a large pot, heat the coconut oil over medium heat.
- Sauté onions: Add the finely chopped onion and cook for 4 to 5 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Incorporate spices: Add curry powder, ground cumin, turmeric, chili powder, and salt, stirring to coat the onions and develop the flavors.
- Add liquids and lentils: Pour in the diced tomatoes with their juices, vegetable broth, and rinsed red lentils. Stir everything well to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20 to 25 minutes until the lentils become tender and creamy.
- Finish with coconut milk: Stir in the coconut milk and simmer for an additional 5 minutes to meld flavors and enrich the texture.
- Season to taste: Adjust salt and seasoning as desired.
- Serve: Ladle the dahl hot into bowls and garnish with fresh chopped cilantro and lime wedges for an added burst of freshness.
Notes
- This dahl is delicious when served with basmati rice or warm naan bread.
- For added nutrition and texture, stir in fresh spinach or kale during the last 5 minutes of cooking.
- Leftovers taste even better the next day as the flavors deepen and meld.
