Quick & Easy Red Lentil Dahl
Servings: 8 servings
Ready in 30 minutes or less, this Indian Red Lentil Dahl is easy to make and full of flavor. Serve with rice and vegan naan for an incredible feast!
In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant.
Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.
Now add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.
Squeeze the lemon juice into the pan, and stir in the spinach as well until wilted.
Taste; add more salt if needed. Serve with brown or white rice and Vegan Naan. Enjoy!
- Leftover dahl will keep in the refrigerator for about 4 days in a covered container. It also freezes well.
- May use light coconut milk if desired, it simply won't be as creamy. If you can't have coconut, you may substitute Cashew Cream instead. Unsweetened almond/cashew/soy milk may work as well.
- To make it in the Instant Pot: Use the sauté feature to cook the onions, then the garlic and ginger. Add spices and stir. Turn off the Instant Pot for a moment, and add the lentils, tomatoes, coconut milk and broth. Seal and cook at high pressure for 10 minutes. Do a quick release, then add the lemon juice and stir in the spinach until wilted. Serve.
- Nutritional information is an estimate only and does not include rice or naan.
Serving: 1serving, Calories: 258kcal, Carbohydrates: 28g, Protein: 11g, Fat: 13g, Saturated Fat: 9g, Sodium: 732mg, Potassium: 625mg, Fiber: 12g, Sugar: 3g, Vitamin A: 1314IU, Vitamin C: 12mg, Calcium: 62mg, Iron: 5mg