Red Lentil Dahl recipe

Looking for a quick, cozy meal that’s packed with flavor? This easy Indian dahl with red lentils is exactly that. It’s warm, comforting, and comes together in no time, perfect for busy weeknights or when you want something nourishing that still tastes amazing. Plus, it’s great for meal prep and freezes beautifully!

Course Main

Cuisine Indian

Keyword lentils

Diet vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 676

Author Simone

Ingredients

1 tbsp coconut oil
2 onions chopped
2 tsp fresh ginger grated
3 cloves garlic minced
1½ tsp ground cumin
1 tsp chili powder
1½ tsp ground turmeric
1 tsp ground coriander
2 tsp garam masala or curry powder
250 g about 1¼ cups dry red lentils
750 ml 3 cups broth
200 grams spinach
400 ml coconut cream you might not need the whole can
400 grams diced tomatoes from a can
Salt and pepper to taste

To serve

4-6 tbsp thick Greek yogurt or coconut cream
2 limes cut into wedges
4 pieces naan
½ bunch fresh cilantro
200 grams rice

Metric - Us customary

Instructions

Heat a large pan and add 1 tablespoon of coconut oil. Add the chopped onion and cook until translucent.
Add the garlic and ginger and cook briefly.
Add the spices and cook until fragrant.
Rinse the lentils well under cold running water and add them to the pan.
Pour in the broth, stir to combine, and bring to a boil.
Reduce the heat and simmer for about 10 minutes, or until most of the liquid has been absorbed. Add the diced tomatoes and spinach and let the spinach wilt into the dahl.
Add coconut cream until you reach your desired consistency and let everything heat through until the lentils are fully cooked. If it’s too thick, add a bit more broth or coconut milk. Season with salt and pepper.
Serve the dahl with rice, naan, fresh cilantro, and lime wedges. Stir in a spoonful of yogurt or coconut cream at the end.

Nutrition