Description
A comforting and protein-rich vegan Red Lentil Dahl recipe bursting with aromatic spices. Ready in just 40 minutes, this creamy and wholesome dish pairs perfectly with rice or naan. A satisfying meal prep option that’s naturally gluten-free and vegan-friendly.
Ingredients
1 cup red lentils
2 cups water or vegetable broth
1 tbsp coconut oil
1 medium onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp chili powder (adjust to taste)
1/4 tsp ground cinnamon
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 tsp salt (adjust to taste)
Fresh cilantro for garnish
Optional: Fresh lemon wedges
Instructions
- Heat coconut oil in a large saucepan over medium heat. Add onion and sauté for 3-4 minutes until softened.
- Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
- Add cumin, turmeric, coriander, chili powder, and cinnamon. Cook for 30 seconds to release their aromas.
- Stir in red lentils, water or vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until lentils are soft and mixture is creamy.
- Add coconut milk and salt. Stir to combine and simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro and lemon wedges if desired. Pair with rice or naan for a complete meal.
Notes
Adjust the chili powder for a spicier or milder dish.
Add spinach or kale for extra nutrients.
For a thicker consistency, reduce the broth or simmer longer.
This dish tastes even better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
