Quick Easy Red Lentil Dahl (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 large yellow onion, chopped small
03 -
5 cloves garlic, minced
04 -
1 tablespoon fresh ginger, peeled and grated
05 -
1 tablespoon garam masala
06 -
1 teaspoon ground turmeric
07 -
1/2 teaspoon red pepper chili flakes
08 -
1 1/2 cups dried red lentils
09 -
14 ounces canned diced tomatoes
10 -
13.5 ounces canned full-fat coconut milk
11 -
3 cups vegetable broth
12 -
1 teaspoon salt, or to taste
13 -
Half a lemon, juiced
14 -
3-4 cups baby spinach
→ For serving
15 -
4 cups cooked brown or white rice
16 -
Vegan Naan
# Instructions:
01 -
In a large pot or pan over medium heat, sauté the chopped onion in olive oil for 5 minutes, stirring frequently. Add the garlic and ginger and cook for 1 more minute, until fragrant.
02 -
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.
03 -
Add the dried lentils, canned tomatoes with their juices, coconut milk, and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally, until the lentils are cooked and soft.
04 -
Squeeze the lemon juice into the pan and stir in the spinach until wilted. Add salt to taste.
05 -
Serve with brown or white rice and Vegan Naan. Enjoy!
# Notes:
01 -
Leftover dahl will keep in the refrigerator for about 4 days in a covered container. It also freezes well.
02 -
For a lighter version, use light coconut milk, although it will be less creamy. Substitute cashew cream or unsweetened plant-based milk if coconut milk isn't preferred.
03 -
To use an Instant Pot: Sauté the onions, then the garlic and ginger using the sauté feature. Add the spices and stir. Turn off the sauté mode, add the lentils, tomatoes, coconut milk, and broth, then seal and cook on high pressure for 10 minutes. Perform a quick release, add lemon juice, and stir in spinach until wilted.