Description
This Red Lentil Dahl is a vibrant and comforting Indian-inspired vegan stew made with red lentils simmered in a fragrant blend of spices, tomatoes, and coconut milk. Perfectly creamy and packed full of flavor, it’s an easy, healthy, and gluten-free main course that comes together in just 40 minutes.
Ingredients
Scale
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can (14 ounces) diced tomatoes
- 3 cups vegetable broth
- 1/2 cup coconut milk
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Instructions
- Heat oil and sauté onions: In a large pot, heat the coconut oil over medium heat. Add the finely chopped onion and cook for 4–5 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for another minute to release their aromas.
- Toast spices: Add the curry powder, ground cumin, turmeric, chili powder, and salt, stirring constantly to coat the onions and allow the spices to bloom, enhancing their flavors.
- Add tomatoes, broth, and lentils: Pour in the diced tomatoes, vegetable broth, and rinsed red lentils. Stir well to combine all ingredients evenly.
- Bring to boil and simmer: Increase heat to bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender and the dahl has thickened to a creamy consistency.
- Finish with coconut milk: Stir in the coconut milk and continue to simmer for an additional 5 minutes, allowing the flavors to meld and the dahl to reach a luscious texture.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh cilantro and lime wedges alongside basmati rice or warm naan bread for a complete meal.
Notes
- This dahl pairs perfectly with basmati rice or warm naan bread.
- For extra vegetables, stir in spinach or kale during the last 5 minutes of cooking.
- Leftovers taste even better the next day as the flavors deepen.
