Description
A creamy, aromatic red lentil dahl made with coconut milk and warming spices. This comforting dish is naturally vegan and packed with plant-based protein.
Ingredients
Scale
- 1 cup red lentils
- 2 tablespoons coconut oil or ghee
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 (14-ounce) can diced tomatoes
- 3 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1 teaspoon salt
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
- 1 bay leaf
- 1/2 teaspoon garam masala
Instructions
- 1. Rinse red lentils until water runs clear and set aside.
- 2. Heat oil in large pot over medium heat.
- 3. Add onion and cook 5-6 minutes until translucent.
- 4. Add garlic and ginger, cook 1 minute until fragrant.
- 5. Add cumin, coriander, turmeric, and cayenne. Stir 30-45 seconds.
- 6. Add tomatoes and cook 3-4 minutes until broken down.
- 7. Add lentils, broth, bay leaf, and salt. Bring to boil.
- 8. Reduce heat and simmer 15-20 minutes until lentils are tender.
- 9. Stir in coconut milk and garam masala. Cook 5-10 minutes more.
- 10. Remove bay leaf, stir in lemon juice, and adjust seasoning.
- 11. Serve hot garnished with cilantro.
Notes
Store in refrigerator up to 5 days. Reheat with additional liquid as needed. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g