Description
A flavorful and comforting Red Lentil Dahl made with red lentils, fresh vegetables, and warm spices. This creamy, mildly spiced Indian-inspired dish is perfect for a quick and nutritious meal, served warm with rice or flatbread.
Ingredients
Lentils and Vegetables
- 1 1/2 cups dry red lentils
- 1 large carrot, finely diced
- 1 small bell pepper, chopped
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 heaped tbsp fresh ginger, minced
Liquids and Oils
- 1/2 tbsp vegetable oil
- 3 cups vegetable broth or water
- 1 cup canned coconut milk
Spices and Seasonings
- 1 1/2 tsp ground cumin
- 1 tbsp curry powder
- 1/2 tbsp sweetener of choice
- 1 tsp ground turmeric
- 1 tsp paprika
- Sea salt, to taste
- Black pepper, to taste
- 1/3 tsp red pepper flakes (optional)
Instructions
- Prep Ingredients: Rinse the red lentils thoroughly under running water to remove any impurities. Chop the onion, finely dice the carrot, and chop the bell pepper. Mince the garlic and fresh ginger carefully.
- Sauté Vegetables: Heat 1/2 tablespoon of vegetable oil in a pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent. Then add the minced ginger, garlic, diced carrot, and bell pepper to the pot and sauté for another minute to release their flavors.
- Add Spices and Lentils: Stir in the ground cumin, curry powder, sweetener, turmeric, paprika, and optional red pepper flakes. Add the rinsed lentils and pour in the 3 cups of vegetable broth or water. Bring the mixture to a boil.
- Simmer: Lower the heat to a simmer and cook uncovered for about 10 minutes. Stir occasionally to prevent sticking and allow the lentils to soften.
- Add Coconut Milk and Final Cook: Pour in the canned coconut milk and continue cooking for another 5 minutes or until the dahl reaches your desired thickness. Stir to combine and prevent burning.
- Season and Serve: Season the dahl with sea salt and black pepper to taste. Adjust spices if desired. Serve warm with basmati rice, boiled potatoes, or naan flatbread, garnished with fresh herbs if preferred.
Notes
- Finely dicing the carrot helps it cook faster and blend well into the dahl.
- You can substitute vegetable broth with water for a lighter flavor.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- Use any sweetener like sugar, honey, or maple syrup depending on your preference.
- Garnish with fresh cilantro or parsley for added freshness.
