Rich, creamy, and full of amazing Indian spices, this Red Lentil DahlRecipe is the perfect cozy comfort dish. Red lentils cook quickly, so you'll have this amazing feast on the table in less than 30 minutes.
Measure the red lentils and place them in a fine-mesh strainer. Sort through to remove any tiny pebbles or other varieties of lentils. Rinse with water. Set aside.
Chop the onion. Peel the garlic. Measure the spices and add them to a small bowl.
Heat a skillet or large pot over medium-high heat. Add the onion and a pinch of salt, and cook for 2 to 3 minutes, or until they start to turn translucent.
Add the spices and tomato paste. Stir to combine.
Use a Microplane or garlic press to mince the garlic cloves and add directly to the pot or skillet.
Add the broth, maple syrup, and red lentils. Bring to a boil and then turn the heat down to medium and simmer for 10 to 15 minutes.
When the lentils have softened and the liquid is mostly gone, add the coconut milk and lemon juice. Stir to combine and then cook for another 2 to 3 minutes until reduced to your desired consistency.
Serve with rice, fresh chopped cilantro, vegan naan, and vegan yogurt.