Lentil Dahl

​Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings - makes a great side dish
Author Michaela Vais

Ingredients

• 1 cup (190 g) dry green lentils (see notes)
• 1 tbsp coconut oil or vegetable oil
• 1 medium onion chopped
• 1 large (200 g) finely diced carrot (see notes)
• 3 cloves of garlic minced
• 2 tsp fresh ginger grated
• 1 red or green chili pepper (seeds removed)
• 2 tsp ground cumin
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 3 cups (720 ml) vegetable broth
• 1 cup (240 ml) canned coconut milk (see notes) 
• Salt and black pepper to taste
  
  

Instructions

• Sort and rinse the lentils for 15 minutes in warm water, removing any shriveled ones. Soaking makes them more easily digestible. Drain the water afterward.
• Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.
• In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.
• Next, add all the seasonings, the lentils, and vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.
  For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.
• Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender. Optionally, puree 1/4-1/3 of the dal for a creamier result.
• Before serving, give the dahl one last taste and adjust the seasonings to your preference. Then serve with rice, naan (flatbread), and garnish with parsley and optionally non-dairy yogurt. Enjoy!
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Notes

• I typically use green or brown lentils, which cook in about 20-25 minutes if soaked beforehand.
• You can also use sweet potato instead of carrot.
• It's possible to use any plant-based cream (like soy cream, oat cream etc.) instead of canned coconut milk. However, in my opinion, this lentil dal tastes best with coconut milk. I reduced the amount to 1/2 cup.
• Optionally, add a squeeze of lime/ lemon juice when serving to brighten the flavor.
• Recipe serves 4. Nutrition facts are for one serving.
  
  

Nutrition
Calories: 293kcal | Carbohydrates: 31g | Protein: 11g | Fat: 15g | Saturated Fat: 12g | Sodium: 452mg | Potassium: 733mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1245IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 6.1mg

I used these two recipes to create this dish:
https://veggiedesserts.com/red-lentil-dahl/
​https://www.noracooks.com/red-lentil-dahl/