Description
This vibrant Red Lentil Dahl is a comforting, protein-packed vegan dish bursting with Indian spices and creamy coconut milk. Perfect for a wholesome main course, it’s easy to prepare on the stovetop and makes for a delicious gluten-free meal option.
Ingredients
Scale
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 1 (14-ounce) can diced tomatoes
- 2 ½ cups vegetable broth or water
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ cup full-fat coconut milk (optional for creaminess)
- Juice of ½ lemon
- Chopped cilantro for garnish
Instructions
- Heat the oil: Warm the coconut or olive oil in a large saucepan over medium heat.
- Sauté onions: Add the finely chopped onion and cook for 4–5 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1–2 minutes until fragrant.
- Toast spices: Incorporate ground cumin, turmeric, coriander, paprika, and cayenne pepper if using. Stir well to coat the onion mixture and toast the spices for 30 seconds.
- Add lentils, tomatoes, and broth: Mix in the rinsed red lentils, diced tomatoes with their juices, and vegetable broth. Stir to combine and bring the mixture to a boil.
- Simmer: Reduce heat to low, partially cover the saucepan, and let simmer for 20–25 minutes, stirring occasionally until the lentils are tender and the dahl has thickened.
- Season and add creaminess: Stir in salt, black pepper, coconut milk if using, and lemon juice. Simmer uncovered for an additional 5 minutes to meld the flavors.
- Serve: Ladle the hot dahl into bowls and garnish with freshly chopped cilantro. Enjoy over steamed rice or with naan bread.
Notes
- Serve over steamed rice, with naan, or enjoy as a soup.
- Adjust the spice level by increasing or omitting the cayenne pepper.
- Leftovers taste even better the next day and freeze well.