Quick & Easy Red Lentil Dahl

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.

8% of daily energy
19 g
Carbs
7.5 g
Total fat
5 g
Protein
Dairy FreeEgg FreeHalalHeart HealthyKosherNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

veganmain courseside dishmain

Quick & Easy Red Lentil Dahl

Nora Cooks (Nora)

8

servings

0

minutes

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Ingredients
Olive Oil
1 tablespoon Olive Oil
Yellow Onion
1 large Yellow Onion chopped small
Garlic
5 cloves Garlic minced
Fresh Ginger
1 tablespoon Fresh Ginger peeled and grated
Garam Masala
1 tablespoon Garam Masala
Ground Turmeric
1 teaspoon Ground Turmeric
Red Pepper Chili Flakes
0.5 teaspoon Red Pepper Chili Flakes
Dried Red Lentils
1.5 cups Dried Red Lentils
Can Diced Tomatoes
14 ounce Can Diced Tomatoes
Can Full Fat Coconut Milk
13.5 ounce Can Full Fat Coconut Milk
Vegetable Broth
3 cups Vegetable Broth
Salt
1 teaspoon Salt or to taste
Lemon
0.5 lemon Lemon juiced
Baby Spinach
3 - 4 cups Baby Spinach
For Serving
Cooked Brown Or White Rice
4 cups Cooked Brown Or White Rice
Vegan Naan
Vegan Naan
Equipment
Large Pot or Pan

Large Pot or Pan

Juicer

Juicer

Instructions
1
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.
2
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.
3
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.
4
Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.
5
Serve with brown or white rice and Vegan Naan. Enjoy!
Quick & Easy Red Lentil Dahl

Quick & Easy Red Lentil Dahl

Nora Cooks (Nora)

8

servings

0

minutes

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

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Olive Oil
1 tablespoon Olive Oil
Yellow Onion
1 large Yellow Onion chopped small
Garlic
5 cloves Garlic minced
Fresh Ginger
1 tablespoon Fresh Ginger peeled and grated
Garam Masala
1 tablespoon Garam Masala
Ground Turmeric
1 teaspoon Ground Turmeric
Red Pepper Chili Flakes
0.5 teaspoon Red Pepper Chili Flakes
Dried Red Lentils
1.5 cups Dried Red Lentils
Can Diced Tomatoes
14 ounce Can Diced Tomatoes
Can Full Fat Coconut Milk
13.5 ounce Can Full Fat Coconut Milk
Vegetable Broth
3 cups Vegetable Broth
Salt
1 teaspoon Salt or to taste
Lemon
0.5 lemon Lemon juiced
Baby Spinach
3 - 4 cups Baby Spinach
For Serving
Cooked Brown Or White Rice
4 cups Cooked Brown Or White Rice
Vegan Naan
Vegan Naan
Equipment
Large Pot or Pan

Large Pot or Pan

Juicer

Juicer

Instructions
1
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.
2
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.
3
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.
4
Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted. Add salt to taste. I used 1 teaspoon.
5
Serve with brown or white rice and Vegan Naan. Enjoy!
veganmain courseside dishmain
Nutrition

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

8% of daily energy
19 g
Carbs
7.5 g
Total fat
5 g
Protein
Dairy FreeEgg FreeHalalHeart HealthyKosherNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeVeganVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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