Description
This Quick & Easy Red Lentil Dahl is a flavorful and comforting vegan Indian-inspired dish made with red lentils simmered in fragrant spices, coconut milk, and tomatoes. Ready in just 30 minutes, it pairs perfectly with brown or white rice and vegan naan for a hearty, nutritious meal that’s both satisfying and simple to prepare.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped small
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
Spices
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper chili flakes
Main Ingredients
- 1 1/2 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
- Half a lemon, juiced
- 3-4 cups baby spinach
For Serving
- 4 cups cooked brown or white rice
- Vegan Naan
Instructions
- Sauté Aromatics: In a large pot or pan over medium heat, heat the olive oil and sauté the chopped onion for about 5 minutes, stirring frequently until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add Spices: Stir in the garam masala, turmeric, and red pepper chili flakes into the onion mixture. If it feels too dry, add a few tablespoons of water to help incorporate the spices evenly.
- Simmer Lentils: Add the dried red lentils, canned diced tomatoes with their juices, coconut milk, and vegetable broth to the pot. Stir everything well, increase heat to high to bring the mixture to a boil, then reduce heat to low and let it simmer for about 15 minutes. Stir occasionally until the lentils are fully cooked and soft.
- Add Finishing Touches: Squeeze the lemon juice into the dahl, then stir in the baby spinach until it wilts. Season with salt to taste, around 1 teaspoon.
- Serve: Dish the red lentil dahl over cooked brown or white rice, and serve alongside vegan naan bread. Enjoy this warm, comforting meal!
Notes
- The red lentils cook relatively quickly and break down to create a creamy texture without needing to be pureed.
- You can adjust the amount of red pepper flakes depending on your spice preference.
- If you prefer a thinner dahl, add more vegetable broth or water while simmering.
- Leftovers can be refrigerated for up to 4 days and often taste even better the next day.
- For added protein, consider topping with roasted chickpeas or chopped cilantro for freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
