With the winter months fast approaching, how could you say no to indulging in a bowl of nourishing (and healthy!) Red Lentil Dahl.
Dahl is a flavourful, thick stew with aromatic spices and red lentils as the star of the recipe, which is a staple food in many cultures.
Red lentils are full of plant-based protein, fibre and essential vitamins, ensuring you fuel your body with the nutrients it needs for overall health and well-being. They’re also a fantastic source of iron, perfect for supporting red blood cell production and maintaining energy levels.
Serve alongside rice or naan bread for a perfect, cozy dinner. Did we mention this recipe is also vegan, and gluten-free? Perfect to accommodate those with dietary restrictions.
For the dahl:
1-2 tbsp coconut oil or other neutral oil for frying
2 onions chopped
4 garlic cloves minced
2 tsp ginger minced (or more to taste)
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp red paprika powder
1 tsp garam masala or other curry powder to taste
1 ⅔ cups (300 g) dry red lentils
3 ¼ cups (780 ml) vegetable broth
1 cup (240 ml) coconut milk
1 cup (240 ml) strained tomatoes or chopped tomatoes
salt and pepper to taste
2 tsp coconut sugar or to taste
2-3 tbsp lime or lemon juice or to taste
For serving (optional)
4-6 tbsp non-dairy yogurt
fresh parsley or coriander
Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavours.
Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with homemade vegan naan or aloo paratha or use it as a filling for your favorite hearty pancake, crêpes, or tortilla recipe. Enjoy!
Storage & freezing: Store leftover dahl in an airtight container in the refrigerator for up to 3-5 days or freeze for the future.