Quick and Simple Red Lentil Dahl
This comforting and easy-to-prepare red lentil dahl is rich and creamy, taking only 30 minutes to create a delicious meal packed with protein and fiber. Made in one pot with budget-friendly ingredients, it's perfect for quick weeknight dinners.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8 servings
Full Ingredient List
- 1 tablespoon olive oil
- 1 large yellow onion, chopped small
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper chili flakes
- 1 1/2 cups dried red lentils
- 14 ounce can diced tomatoes
- 13.5 ounce can full-fat coconut milk
- 3 cups vegetable broth
- half a lemon, juiced
- 3-4 cups baby spinach
- 1 teaspoon salt, or to taste
Lentil Dahl Base
Tools and Equipment
- large pot or pan
- stirring spoon
- measuring cups and spoons
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 tablespoon | olive oil | ||
| 1 large, chopped small | yellow onion | chopped small | |
| 5 cloves, minced | garlic | minced | |
| 1 tablespoon, peeled and grated | fresh ginger | peeled and grated | |
| 1 tablespoon | garam masala | ||
| 1 teaspoon | ground turmeric | curry powder | |
| 1/2 teaspoon | red pepper chili flakes | ||
| 1 1/2 cups | dried red lentils | sift for pebbles or dirt | split yellow lentils |
| 14 ounce can | diced tomatoes | ||
| 13.5 ounce can | full-fat coconut milk | cashew cream, unsweetened almond milk | |
| 3 cups | vegetable broth | ||
| half a lemon, juiced | lemon juice | ||
| 3-4 cups | baby spinach | ||
| 1 teaspoon, or to taste | salt |
Instructions
- Step 1: In a large pot or pan over medium heat, sauté the chopped onion in olive oil for 5 minutes, stirring frequently. (Tips: Ensure onions are soft and translucent before adding garlic.)
- Step 2: Add the minced garlic and grated ginger to the pan. Cook for 1 more minute, stirring until fragrant. (Tips: Do not let the garlic burn, as it can become bitter.)
- Step 3: Stir in the garam masala, turmeric, and red pepper flakes. Mix well with a little water if needed. (Tips: The spices should coat the onion mixture evenly.)
- Step 4: Add the dried lentils, canned tomatoes with juice, coconut milk, and vegetable broth. Stir well and bring to a boil over high heat. (Tips: Stir occasionally to prevent sticking.)
- Step 5: Reduce heat to a simmer and cook for approximately 15 minutes or until lentils are soft. (Tips: Check consistency and add more broth if too thick.)
- Step 6: Squeeze in the lemon juice and stir in the spinach until wilted. Add salt to taste. (Tips: Adjust seasoning to your preference.)
- Step 7: Serve the dahl hot with brown or white rice and Vegan Naan. (Tips: Pair with fresh cilantro for an added touch.)
Additional Information
Notes: The dahl can be stored in an airtight container in the fridge for up to 4 days and can be frozen for up to 3 months. Substitute coconut milk with cashew cream or unsweetened almond milk if preferred.