Vegan Red Lentil Dahl
by: claire cary
Red lentil dahl is the perfect cozy weeknight meal. It's gluten free, vegan ready in 30 minutes and excluding spices requires only 10 ingredients. The perfect recipe for meal prep!
Ingredients
- 1 large yellow onion diced
- 2 tablespoons coconut or olive oil
- 4 large cloves of garlic
- 1 tablespoons fresh grated ginger
- 1 red bell pepper diced
- 2 large carrots peeled and diced
- 1 ½ cups red lentils
- 1 can unsweetened coconut milk
- 3 cups low sodium vegetable broth
- 2 tablespoons tomato paste
- 1 cup baby spinach
- 1 teaspoon turmeric
- 2 ½ teaspoon curry powder
- 1 teaspoon cumin
- Juice from 1 lemon
- 1 teaspoon salt or to taste
- ¼ teaspoon red pepper flakes more or less to taste
- Black pepper to taste
Instructions
- Mince garlic and chop onion.
- Sauté in a large pot with the olive oil and fresh ginger until the onion is translucent. About 5 minutes.
- Add in the diced carrots and bell pepper and saute for an additional 5 minutes.
- Add remaining ingredients (aside from spinach) and bring to a low boil.
- Cover and let simmer for 20-25 minutes or until it is your desired consistency.
- Add spinach during the final few minutes of cooking to let it wilt.
- Taste and adjust seasonings as desired.
- Serve hot over rice, steamed potatoes, or enjoy as is.
Notes
You can use full fat coconut milk, or light coconut milk. However, do not use coconut milk from a carton.
This dal will last in the fridge for 4-5 days or in the freezer for 2-3 months.
You can use any color bell pepper in place of the red, I personally think red, yellow, or orange work best in this recipe.
I like dal pretty thick, if you like it more soupy, you can add an extra 1/2 cup vegetable broth and cook just until it is your desired consistency.
Serving: 1bowl (of 4 servings) / Calories: 465kcal / Carbohydrates: 61.6g / Protein: 20.2g / Fat: 17.7g / Fiber: 11.4g
