Red Lentil Dahl Recipe
Rich, creamy, and full of amazing Indian spices, this
Red Lentil Dahl
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.
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Main Course, Side Dish
(aka split red lentils)
reduced-fat coconut milk
(sub with fresh ginger if you prefer)
dried fenugreek leaves
salt to taste
unsweetened vegan yogurt
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.
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You can make this in a skillet or large pot. The advantage of using a pot is that it's deeper and you'll have less splatter to clean up afterward.
You can use full-fat coconut milk if you want, but it will change the nutritional profile.
If you don't like spicy food you can reduce or eliminate the cayenne pepper.
If your red lentils are split on the thinner side, you might need to reduce the cooking time to 10 minutes.
I recommend using whole nutmeg and grating it on a Microplane. This will give you a more profound nutmeg flavor.
daal, dahl, dal, red lentils
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Recipe by www.nosweatvegan.com