Description
This easy, creamy Red Lentil Dahl is hearty, comforting, and packed with plant-based protein. Ready in just 30 minutes, it’s perfect served with rice and naan for a gluten-free, dairy-free Indian-inspired feast.
Ingredients
- 1 ½ cups (300 g) dry red lentils
- 1 large carrot (200 g), finely diced
- 1 small bell pepper, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 heaped tbsp fresh ginger, minced
- ½ tbsp vegetable oil
- 3 cups (720 ml) vegetable broth or water
- 1 cup (240 ml) canned coconut milk
- 1 ½ tsp ground cumin
- 1 tbsp curry powder
- ½ tbsp sweetener of choice
- 1 tsp ground turmeric
- 1 tsp paprika
- Sea salt and black pepper, to taste
- ⅓ tsp red pepper flakes (optional)
Instructions
- Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
- Heat oil in a pot and sauté onion for 3–4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
- Add spices, sweetener, lentils, and vegetable broth or water. Bring to a boil and simmer for 10 minutes.
- Add coconut milk and cook for 5 more minutes, or until desired thickness is reached.
- Season with salt and black pepper. Adjust seasonings as needed.
- Serve warm with basmati rice, potatoes, or naan. Garnish with fresh herbs.
Notes
- Can substitute carrot with sweet potato or pumpkin.
- Plant-based cream or milk (soy, oat, almond, cashew) can replace coconut milk for a lower-fat option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian