Made in one pot in just 30 minutes, this is guaranteed to be the easiest lentil dahl recipe you ever try! It’s rich and creamy, made with budget-friendly ingredients, and packed with plant protein and... show more

Nutrition

This vegan lentil curry is rich in fiber and healthy fats, providing a nutritious and hearty meal.

Calories	150 kcal
Total Fat	8 g
Saturated Fat	5 g
Cholesterol	0 mg
Sodium	300 mg
Total Carbohydrates	19 g
Dietary Fiber	4 g
Sugars	3 g
Protein	5 g

*per serving

VeganVegetarianHalalKosherDairy FreeNut FreePeanut FreeSesame FreeEgg FreeShellfish FreeNutritiousHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Quick & Easy Red Lentil Dahl

Nora Cooks (Nora)

8

Name: Quick & Easy Red Lentil Dahl — Tasty Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 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; 0.5 teaspoon Red Pepper Chili Flakes; 1.5 cups Dried Red Lentils; 14 ounce Can Diced Tomatoes; 13.5 ounce Can Full Fat Coconut Milk; 3 cups Vegetable Broth; 1 teaspoon Salt (or to taste); 0.5 lemon Lemon (juiced); 3 - 4 cups Baby Spinach; For Serving; 4 cups Cooked Brown Or White Rice; Vegan Naan

servings

0

minutes

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Ingredients

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

0.5 teaspoon Red Pepper Chili Flakes

1.5 cups Dried Red Lentils

14 ounce Can Diced Tomatoes

13.5 ounce Can Full Fat Coconut Milk

3 cups Vegetable Broth

1 teaspoon Salt or to taste

0.5 lemon Lemon juiced

3 - 4 cups Baby Spinach

For Serving

4 cups Cooked Brown Or White Rice

Vegan Naan

Equipment

Juicer

Large Pot or Pan

Instructions

In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant.

Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.

Now add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.

Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.

Serve with brown or white rice and Vegan Naan. Enjoy!