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

Quick & Easy Red Lentil Dahl

Nora Cooks (Nora)

Serves	Prep	Cook	Total	Shares
8	10 min	20 min	30 min	5

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.

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Equipment

Chef's Knife

Large Pot or Pan

Wooden Spoon or Spatula

Juicer

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!