Easy Red Lentil Dhal
This humble dish blows a hole through almost every misconception about vegan food, because it is cheap and easy to make, tastes great, and uses only easily sourced ingredients.Serve with naan/roti/rice and sabji and you’ve got yourself a delicious and satisfying meal.
- 1 cup Red Onion finely chopped
- 1/4 cup Water
- 3 clove Garlic minced
- 1 Tbsp Ginger fresh, minced or grated
- 1 1/2 Tbsp Curry Powder
- 1 1/2 tsp Cumin
- 1/2 tsp Sea Salt
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Pepper Flakes
- 1 1/2 cups Dry Red Lentils rinsed
- 2 1/2 cups Vegetable Stock
- 1 can Diced Tomatoes
- 1 cup Canned Coconut Milk
- 1/2 cup Coriander
- 1 1/2 Tbsp Lime Juice
- Heat a large pot over medium heat. Add the onion, water, garlic and ginger to the pot and cook until the onion softens and the water evaporates, about 5 to 7 minutes. Stir in the curry powder, cumin, salt, turmeric and red pepper flakes and cook for another minute until very fragrant. Stir in the lentils.
- Add the vegetable stock, tomatoes and coconut milk to the pot and stir to combine. Bring the lentils to a gentle boil then reduce heat to medium-low. Let it simmer for 25 to 30 minutes or until the lentils are tender.
- Remove from the heat and stir in the coriander and lime juice. Season with additional salt if needed. Serve it as is, or with cooked rice of choice.
Calories: 435kcalCarbohydrates: 57gProtein: 21gFat: 16gSaturated Fat: 13gSodium: 1047mgPotassium: 1141mgFiber: 25gSugar: 9gVitamin A: 667IUVitamin C: 21mgCalcium: 114mgIron: 8mg
Photos by Amber Asakura
Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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