If you're a fan of flavorful and hearty stews, then you're going to love this red lentil dahl recipe! This vegan and gluten-free dish is perfect for those cooler autumn evenings when you need something to warm you up from the inside out. With a rich blend of Indian spices like cumin, coriander, and turmeric, this dish packs a punch in the flavor department. Plus, red lentils are loaded with protein and fiber, making this dahl both delicious and nutritious.
Red Lentils Dahl
Red Lentil Dahl
4
5 minutes
25 minutes
Main Dish
If you're a fan of flavorful and hearty stews, then you're going to love this red lentil dahl recipe! This vegan and gluten-free dish is perfect for those cooler autumn evenings when you need something to warm you up from the inside out. With a rich blend of Indian spices like cumin, coriander, and turmeric, this dish packs a punch in the flavor department. Plus, red lentils are loaded with protein and fiber, making this dahl both delicious and nutritious.
Ingredients
1 ½ cups red lentils
1 tbsp coconut oil
1 cup onion (diced)
2 cloves of garlic (minced)
1 tbsp ginger (minced)
1 tsp cumin
1 tsp coriander
1 tsp tumeric
¼ tsp Cardamom
1 ½ tsp cinnamon
A pinch of cayenne
1 tsp Himalayan pink
2 cup water (add up to 1 additional cup if needed)
1 cup of spinach/kale
Directions
Begin by heating oil in a medium-sized saucepan.
Toss in the chopped onion and sauté for approximately 3 to 5 minutes until they turn translucent and fragrant.
Add the minced garlic and ginger into the pan and let them cook for about half a minute, releasing their aromatic flavors.
Incorporate the rest of the spices (from cumin to cayenne) and allow them to meld together for 1 to 2 minutes, infusing the dish with a rich blend of flavors.
Add in the lentils and pour enough water to cover them by about half an inch.
Bring the mixture to a simmer, then cover the pan and let it cook for 10 to 15 minutes.
Stir the contents of the pot regularly, as this aids in breaking down the lentils and creating a creamy texture.
Add more water if necessary as the cooking process continues, ensuring the lentils remain adequately moist. The dal will be ready when the lentils have achieved a creamy, almost pureed consistency.
Toss in the spinach and/or kale and season with Pink Himalayan Salt. Let the mixture heat through until the greens wilt, blending seamlessly with the flavorful lentil base.
Enjoy your delicious dish!
3 comments
I made this tonight and am so glad that I took Tim’s advice about doubling the spices. It came out great. I still used the 1 1/2 cup red lentils though. I will for sure make the Red Lentil Dahl again. My husband loved it also.
Came out great with a few adjustments.
1 cup red lentils
Double the spices
Double the spinach/kale
Simmer for 30 minutes
Will not be making again. Lacks flavor.