Ingredients
chopped small
minced
peeled and grated
or to taste
juiced
Quick & Easy Red Lentil Dahl
Nora Cooks (Nora)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 8 | 10 min | 20 min | 30 min | 4 |
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 fiber.
veganside dishmain course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Knife
Measuring spoons
Can opener
Cutting board
Juicer
Stirring spoon or spatula
Large pot or pan
Grater
Measuring cups
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.
1 tablespoon Olive Oil 1 large Yellow Onion chopped small5 cloves Garlic minced1 tablespoon Fresh Ginger peeled and grated
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.
1 tablespoon Garam Masala 1 teaspoon Ground Turmeric 0.5 teaspoon Red Pepper Chili Flakes
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.
1.5 cups Dried Red Lentils 14 ounce Can Diced Tomatoes 13.5 ounce Can Full Fat Coconut Milk 3 cups Vegetable Broth
Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.
1 teaspoon Salt or to taste0.5 Lemon juiced3 - 4 cups Baby Spinach
Serve with brown or white rice and Vegan Naan. Enjoy!
4 cups Cooked Brown Or White Rice Vegan Naan
Quick & Easy Red Lentil Dahl
Nora Cooks (Nora)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 8 | 10 min | 20 min | 30 min | 4 |
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 fiber.
veganside dishmain course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Knife
Measuring spoons
Can opener
Cutting board
Juicer
Stirring spoon or spatula
Large pot or pan
Grater
Measuring cups
Ingredients
chopped small
minced
peeled and grated
or to taste
juiced
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.
1 tablespoon Olive Oil 1 large Yellow Onion chopped small5 cloves Garlic minced1 tablespoon Fresh Ginger peeled and grated
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.
1 tablespoon Garam Masala 1 teaspoon Ground Turmeric 0.5 teaspoon Red Pepper Chili Flakes
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.
1.5 cups Dried Red Lentils 14 ounce Can Diced Tomatoes 13.5 ounce Can Full Fat Coconut Milk 3 cups Vegetable Broth
Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.
1 teaspoon Salt or to taste0.5 Lemon juiced3 - 4 cups Baby Spinach
Serve with brown or white rice and Vegan Naan. Enjoy!
4 cups Cooked Brown Or White Rice Vegan Naan