Red Lentil Dahl

Name: Red Lentil Dahl
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1½ cups Red split lentils; 1 large Onion; 3 cloves Garlic; 1 thumb-sized piece Fresh ginger; 1 can (400 g) Chopped tomatoes (canned); 200 ml Coconut milk; 2 tbsp Vegetable oil; 1 tsp Ground turmeric; 2 tsp Ground cumin; 2 tsp Ground coriander; 1½ tsp Garam masala; ¼ tsp Chilli flakes; 600 ml Water; 1 tsp Salt; small handful Fresh coriander (cilantro); 1 tbsp Lemon juice

A comforting bowl of red lentils simmered with warming spices, tomatoes and coconut milk. Naturally vegan, rich in plant protein and ready in half an hour.

470kcal⏱ 30′total21gProtein57gCarbs18gFat

Method

Rinse the red lentils under cold running water until it runs clear, then drain and set aside.
Peel and finely chop the onion, garlic and ginger.
Heat the oil in a large pot over medium heat. Add the onion and cook for 5-6 minutes until soft and golden, then stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the turmeric, cumin, ground coriander, garam masala and chilli flakes. Toast the spices for 30 seconds, stirring constantly so they don't burn.
Pour in the chopped tomatoes and cook for 2-3 minutes, scraping the bottom of the pot.
Add the drained lentils, water and salt. Bring to a gentle boil, then lower the heat and simmer, uncovered, for 20-25 minutes, stirring often, until the lentils are soft and creamy.
Stir in the coconut milk and warm through for 2-3 minutes. If the dahl is too thick, loosen it with a splash of water.
Turn off the heat, stir in the lemon juice and season with salt to taste.
Serve topped with fresh coriander, with basmati rice or naan alongside.

Make it yours

Adapt it to your macros.

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