Hearty, satisfying, and packed with flavor, this Red Lentil Dahl is the ultimate comfort food, ready in just 30 minutes! Made in one pot with simple pantry staples—no coconut milk or tomatoes needed—it’s a nutritious dish that’s both gluten-free and vegan. Enjoy it as a main meal or a side, depending on your appetite!
INGREDIENTS
- 2 tablespoons coconut oil
- 1 large onion, thinly sliced
- 1 large carrot, finely diced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1 1/2 cups dried red lentils (290 g)
- 4 cups vegetable stock (960 ml)
- 2 tablespoons lemon or lime juice (30 ml)
- 1 teaspoon garam masala
INSTRUCTIONS
- Heat a large, heavy-bottomed pot over medium heat. Add coconut oil. Once hot, sauté the onion, carrots, garlic, and ginger for 5-7 minutes until softened.
- Stir in the spices: turmeric, cumin, paprika, chili powder, coriander, and black pepper. Cook for another 2 minutes.
- Add the rinsed lentils to the pot and mix well into the onion and spice mixture.
- Pour in the vegetable stock, stirring to combine. Bring to a boil, then reduce to a simmer. Let it cook uncovered for 15-20 minutes, until most of the liquid has been absorbed and the lentils are tender. Stir occasionally to prevent burning.
- If the dalh is too thick, add extra vegetable broth or water (about 1/4 to 1/2 cup).
- Stir in lemon or lime juice and garam masala. Taste and adjust seasoning with salt and pepper as needed.
- Serve with your choice of toppings and sides.
SERVING & TOPPING SUGGESTIONS
- Pair with naan, chapati, or cassava flour flatbread.
- Top with fresh cilantro or parsley, and optionally, toasted cashews or almonds.
- Add a dollop of yogurt or coconut milk, and serve with a side of basmati rice.
Leftovers
- Store leftovers in an airtight container for 5-6 days.
- For freezing, cool completely and store in an airtight freezer-safe container for up to six months. Thaw overnight in the fridge and reheat on the stove or in the microwave until hot.
Nutrition Information
- Yield: 6 servings
- Serving Size: 260g
- Calories: 253
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 7g
- Sugar: 4g
- Protein: 14g
